- 5 TB evoo
- 2 eggs, lightly beaten
- 1 pound raw, shelled and devained shrimp (thawed if frozen)
- 1 (8.8oz) package Uncle Ben's Ready Rice Pilaf, cooked
- 1 (8.8oz) package Uncle Ben's Ready Long Grain and Wild Rice, cooked
- 1 ts ground ginger
- 1 lb bag frozen peas with pearl onions, thawed
- 1 TB soy sauce
- 1 TB oyster sauce
- 1 (5oz) can sliced water chestnuts, drained
- 1 TB butter
- 3 TB water
- salt
- pepper
Heat 2 TB EVOO in wok. Crack eggs into oil, scramble on medium heat. Set aside
Heat 3 TB EVOO in wok and add shrimp, salt, pepper, and butter. Cook until shrimp are done, about 3 minutes on medium heat, turning and mixing almost constantly. Set aside with eggs.
Add rice, oyster sauce, ginger, water, soy sauce and peas with onions to work. Stir and cook on medium a few minutes, then add water chestnuts. Stir and cook until well heated. Add egg/shrimp mixture and cook until well mixed and heated.
Serve in bowls, with extra oyster and/or soy sauce as needed per taste.
