Name: Shrimp Fried Rice
Ingredients: 4 tb Peanut oil; 1/2 lb Medium shrimp; shelled, deveined; 2 Eggs; beaten with; 1 ts Sesame oil; 1 bn Green onions; finely chopped; 2 ts Minced garlic; 1 ts Minced ginger; 1 sm Red bell pepper; finely diced; 3 c Cold cooked white rice; broken in separate; Grains; 1/2 c Frozen organic peas; thawed; 1/4 lb Barbecued pork; cut into 1/2" cubes; Salt; to taste

What is repentance? Repentance is understanding where we fall short of God’s expectations as they are revealed in the Bible and by God’s grace changing our mind, our heart and our actions to be more in line with God’s will. Repentance is making a complete break with sin (a “180”), and it it’s place, now the pursuit of righteousness. There is an ongoing repentance that all Christians do. That’s what it means to grow in Christlikeness. And there is a general repentance we do when we initially come to Christ as we turn from self and devote ourselves entirely to the lordship of Jesus Christ.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs, Meats	Niger	Tamwt02	4	servings

INGREDIENTS

4	tb	Peanut oil
1/2	lb	Medium shrimp; shelled, deveined
2		Eggs; beaten with
1	ts	Sesame oil
1	bn	Green onions; finely chopped
2	ts	Minced garlic
1	ts	Minced ginger
1	sm	Red bell pepper; finely diced
3	c	Cold cooked white rice; broken in separate
		Grains
1/2	c	Frozen organic peas; thawed
1/4	lb	Barbecued pork; cut into 1/2" cubes
		Salt; to taste

INSTRUCTIONS

Heat a wok or large heavy skillet over high heat. Add 2 tablespoons of the
peanut oil and swirl to coat the wok. Add the shrimp and stir-fry just
until pink, about 2 minutes. Remove shrimp and reserve. Add eggs to wok and
scramble until set, but still slightly runny. Remove from pan, breaking
into bite-sized pieces, and wipe wok clean. Return wok to heat, add
remaining 2 tablespoons peanut oil, and swirl to coat the wok. Reduce the
heat to medium-high, add the onions, garlic, and ginger and stir-fry until
onion is half-cooked, 1 minute. Add the red pepper and stir-fry until just
tender but still crisp, about 2 minutes. Add the cold rice, quickly
spreading it all over the wok and tossing it to heat through, then fry for
about 5 to 7 minutes. (Add a little more oil if the rice is sticking.) When
the rice is hot, add the peas and toss to heat through, about 1 minute. Add
the pork, reserved shrimp, eggs, and salt, and stir-fry to heat thoroughly,
1 to 2 minutes. Serve immediately on a large platter This recipe yields 4
to 6 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # WT-1B12 broadcast 01-26-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-10-1998
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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