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3 tablespoons (45mL)
vegetable oil
4 cups (1L) cold cooked rice
1 clove garlic, minced
1 teaspoon (5mL) minced
ginger root
5 scallions, diagonally sliced
in 1 inch (2.Scm) pieces
Preheat oil in a wok or large fry pan. Stir-fry rice, garlic and ginger root
until rice is slightly crisp, about 10 minutes. Add scallions and shrimp,
stir-fry 1 minute. Add sherry, soy sauce and pepper, stir. Push rice
, mixture up the sides of the wok, leaving no rice on the bottom of the
wok. Pour eggs into bottom of wok. Stir to break up eggs as they cook
When eggs have cooked, stir together with rice. Serve immediately.
2 tablespoons (30mL) butter
1 box (10 ounces or 2839)
frozen chopped broccoli,
thawed and drained
1 clove garlic, minced
cups (375mL) cooked rice
4 eggs, beaten
Preheat oven to 350°F (180°C). Saute onions in butter in a g-inch
(23cm) fry pan. Add broccoli and garlic, cover and cook 3-4 minutes.
In a large bowl combine eggs, milk, rice, Roman0 cheese, seasonings
and broccoli mixture. Pour into a greased 2-quart (2 liter) casserole.
Bake for 25 minutes. Sprinkle Monterey Jack cheese on top. Bake for
an additional 10 minutes or until cheese is lightly browned.
1 can (4.25 ounces or 1209)
small shrimp, drained
2 tablespoons (30mL) sherry
1 tablespoon (15mL) soy sauce
dash pepper
2 eggs, beaten
BROCCOLI FRI7TATA
teaspoon (2mL) Italian
seasonings
Monterey Jack cheese
Yield: 5 servings
cheese
Yield: 4-6 servings
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