Shrimp And Refried Rice

• 1 lb. unpeeled medium size fresh shrimp
• 2 Tbsp. vegetable oil
• 1/4 c. chopped onions
• 2 Tbsp. chopped sweet red pepper
• 1 (8 oz.) can sliced water chestnuts, drained
• 1/2 c. sliced fresh mushrooms
• 1 1/2 c. fresh broccoli flowerets
• 3 Tbsp. soy sauce
• 1 egg, beaten
• 1 1/2 c. cooked rice

1. Peel and devein shrimp; set aside.
2. Pour oil around top of preheated wok or skillet, coating sides; heat at medium high (325u0b0) for 1 minute.
3. Add onion and pepper; stir-fry for 2 minutes.
4. Add shrimp, water chestnuts and next 3 ingredients; cook, stirring constantly, for 5 minutes.
5. Push shrimp mixture up sides of wok, forming a well at the center; pour egg into well and stir-fry 1 to 2 minutes.
6. Serve immediately.

shrimp, vegetable oil, onions, sweet red pepper, water chestnuts, mushrooms, fresh broccoli flowerets, soy sauce, egg, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=484789 (may not work)