Cook rice as directed, approximately 1 1/2 cups. In a medium fry
pan, saute 1 small chopped onion, 1 chopped red pepper, and 3/4
cup frozen peas in butter or oil. Set aside
Saute 20-25 small shrimp with 1 large clover of garlic. When lightly
brown, add vegetable mixture.
After a couple of minutes, add mixture to rice pot. Quickly
scramble 1 egg and add to pot. Add 1/4 cup of soy sauce, using
judgement.
Simmer until warm and serve.
Originally Submitted
1/18/2011
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