Shrimp Fried Rice

• 4 tablespoons butter, divided
• 4 large eggs, lightly beaten
• 3 cups cold cooked rice
• 1 package (16 ounces) frozen mixed vegetables
• 1 pound uncooked medium shrimp, peeled and deveined
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 bacon strips, cooked and crumbled, optional

1. In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm.
2. Melt remaining butter in the skillet. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.

butter, eggs, cold cooked rice, mixed vegetables, shrimp, salt, pepper, bacon

Taken from www.tasteofhome.com/recipes/shrimp-fried-rice/ (may not work)