If we turn to our favorite Chinese takeout to speed up dinner, we may find that by the time we call in the order and go get it we could have made it at home ourselves! And with this easy dish, we sure can!
In a skillet we heat 2 tablespoons of vegetable oil over high heat, add 2 cups of uncooked instant rice and sauté that for about 6 or 7 minutes, stirring occasionally until it's browned.
We add a can of ready-to-use chicken broth, bring it to a boil then turn off the heat.
Cover it and let it sit for a few minutes until the broth has been absorbed. Then we stir in one 10-ounce package of thawed, frozen cooked shrimp, and 1 cup thawed, frozen peas, 4 thinly sliced scallions, 2 tablespoons soy sauce, and 1/4 teaspoon black pepper.
After a few more minutes, when it warms through, it's quick-as-a-wink table ready! Easy enough? Sure! And if we'd like to start off with a traditional Egg Drop Soup, we can do that by heating up some canned chicken broth with a bit of soy sauce. Then slowly stir in a beaten egg until egg strands form.
Top it off with sliced scallions and we've got two Chinese takeout classics without having to go out!
If you’d like the recipe, just send a self-addressed, stamped envelope, marked “Shrimp Fried Rice,” to me, Mr. Food, right here at the station, or check it out online for getting the praise of a super taste and a super money-saver! All we need to do now is pass out the chopsticks, and pass around the "OOH IT'S SO GOOD!!®"
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