* or ground ginger ** preferably Kikkoman Preparation time: 40 mins.
Cooking Time: 15 to 20 mins Rinse, peel and devein shrimp. Coat a 10 to 12"
non-stick skillet with cooking spray and melt butter over high heat. Make
an omelet by adding the eggs to the milk and salt and pepper to taste and
whisking until fluffy. Pour egg mixture into hot skillet and spread evenly.
Cook until puffy and set. Remove omelet with spatula, place in a plate and
chop with a knife and fork. Set aside. Reheat skillet; add sesame oil. Cook
Spanish onions on medium heat until slightly transparent, about 3 mins. Add
shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger,
sherry, bean sprouts and omelet pieces. Cook on low heat and stir
frequently so that sprouts are thoroughly covered with the wine and ginger.
Add the rice and thoroughly stir mixture. Add soy sauce and continue to
toss mixture so that the soy sauce coats all the rice. Add green onions and
continue to mix thoroughly. Serve immediately. Per serving: 393 calories,
12 grams fat, 384 milligrams cholesterol, 737 milligrams sodium
Posted to recipelu-digest Volume 01 Number 452 by James and Susan Kirkland
<kirkland@gj.net> on Jan 04, 1998
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“Times change, God doesn’t.”
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