Chinese Fried Rice With Shrimp And Egg

• 1/2 c. salad oil
• 1 envelope Lipton chicken noodle soup mix
• 1/2 lb. fresh shrimp, shelled clean and cut up
• 1/4 tsp. salt
• few grains pepper
• 2 small scallions, sliced
• 1 c. raw regular or processed white rice
• 2 1/2 c. boiled water
• 2 eggs, slightly beaten
• 1 1/2 c. soy sauce

1. In a large skillet, heat 2 tablespoons salad oil and saute rice until golden brown.
2. Combine soup mix and water and stir into rice.
3. Cover and simmer 30 minutes or until liquid is absorbed. In another skillet heat remaining oil and saute shrimp quickly for about 1 minute.
4. Add eggs, stirring constantly, and cook 1 to 2 minutes.
5. Add salt, pepper and soy sauce.
6. Stir shrimp and egg mixture into soup-rice mixture, heat 2 to 3 minutes.
7. Serve topped with scallions.
8. Makes 4 to 6 servings.

salad oil, chicken, fresh shrimp, salt, pepper, scallions, regular, water, eggs, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=758911 (may not work)