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Rinse rice in cold water, rubbing with hands until all the grains are separated.
Beat eggs.
Thinly slice green onions.
Dice bell pepper.
Heat wok over medium-high heat. Add 1 tablespoon oil. When oil is hot, add green onions and bell pepper. Stir-fry 30 seconds. Add eggs. Cook, stirring, until eggs are soft-cooked. Remove from wok and set aside.
Add remaining oil to wok. When oil is hot, add peas and cashews. Stir-fry for 2 minutes. Add rice. Stir-fry until rice is hot. Add shrimp, soy sauce, and egg mixture. Continue stir-frying until all ingredients are hot, adjusting soy sauce to taste.
Note: other vegetables can be added or substituted as available.
Makes 5 2-cup servings.
385 calories/serving