Pure Virgin Olive Oil
2 cups of white rice
1.5 pounds of fresh medium shrimp
1 bag of mixed vegetables
Lawry's Season Salt
1 chopped onion
Preparation: Cook the rice as the directions on the packaging suggest. Minute rice is not suggested. Traditional rice that takes approximately 20 minutes to cook is suggested. Strain the rice to make sure there is no water sitting on it. Thaw the mixed vegetables to room temperature. Cut the onion into small chunks.
Cooking Directions: Heat a large saucepan or wok to medium heat, while pouring just enough olive oil to cover the bottom of the pan. Once the oil gets hot cook the shrimp with just a small amount of season salt. Remove the shrimp and place in a container for later use.
Put enough olive oil in the pan to lightly coat the bottom again. Crack the three eggs and scramble them in a bowl and then put them in the pan. Scramble it constantly until they are yellow and chopped into small pieces.
Mix in the rice and mix up. Constant stirring is the key to a good stir fry. Next, pour soy sauce to get the color brown. Then, pour in the bag of mixed vegetables. Continue to constantly stir. Add the onions and continue to stir. Reduce the heat and let the whole dish continue to cook over the remaining heat. Bon appetite!
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