Ingredients
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1
|
cup
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Mahatma® Whole Grain Brown Rice
|
|
4
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slices
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bacon
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|
1/2
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cup
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green onion, sliced
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|
1/2
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cup
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celery, sliced
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|
1
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lb
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shrimp, peeled and deveined
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|
1/4
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cup
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soy sauce
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|
1/2
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tsp
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ground ginger
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|
1/4
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tsp
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ground black pepper
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|
2
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|
egg, well beaten
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Cooking Directions
Prepare rice according to package directions. Cool
In large skillet or wok, cook bacon until crisp. Remove bacon and crumble. Stir the onion and celery into the bacon drippings and stir-fry 2 to 3 minutes. Add the shrimp and stir-fry 3 to 4 minutes or until shrimp are firm and pink. Stir in the cooked rice, reserved bacon, soy sauce, ginger, and pepper. Make a well into the center of the rice mixture and pour in the beaten eggs. Continue to heat until eggs begin to set. Then mix the eggs in with the rice.
Serve with additional soy sauce, if desired.
TIP: This recipe works better with day old cooked brown rice.