Cooking Instructions:
- 1 tbsp. vegetable oil
- 1 cup (about 4 oz.) sliced fresh mushrooms
- 1/3 cup sliced green onions
- 1 tsp. gingerroot
- 1 egg, beaten
- 2 cups cooked Lundberg® California Brown Basmati Rice, cooled
- 1 1/2 cups cooked shrimp, cut into small pieces
- 1 tbsp. soy sauce
Heat
olive oil in large skillet or wok over medium-high heat. Add mushrooms,
onions and gingerroot; stir-fry 1 minute. Push vegetables aside; pour
egg into skillet and scramble. Stir in rice, gently separating grains.
Add shrimp and soy sauce; stir until thoroughly heated. Makes 4
servings.
Recipe courtesy of USA Rice Federation.