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Name: Fried Rice with Seafood
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 md Tomato; cut into; Salt; 1/2 Bell pepper; cut into; 1/2 lb Cooked seafood (shrimp;; Green onions; chopped for; 2 tb Rice wine vinegar (optional); 3 Garlic crushed; Tabasco to taste; 1 1/2 c Raw rice; cooked and chilled; 2 tb olive oil; 1 Yellow onion; cut into large

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INGREDIENTS

1 md Tomato; cut into
Salt
1/2 Bell pepper; cut into
1/2 lb Cooked seafood (shrimp;
Green onions; chopped for
2 tb Rice wine vinegar (optional)
3 Garlic ; crushed
Tabasco to taste
1 1/2 c Raw rice; cooked and chilled
2 tb olive oil
1 Yellow onion; cut into large

INSTRUCTIONS

SERVES 6-8, DEPENDING UPON HOW MUCH SEAFOOD YOU PUT IN THE PAN This is not a Chinese dish though I am going to use my wok. A regular heavy frying pan will work almost as well. This is one of those dishes that has a thousand variations, so dont be reluctant to change my recipe completely. Cook the rice and allow it to cool. I do this the day before so that the rice will fall apart easily when I prepare this dish. Heat a wok or a large frying pan and add the oil. saute the garlic and yellow onion until the onion is clear. Add the remaining ingredients and stir-fry until all is hot. Use any kind of cooked seafood you wish. Even leftover lobster will do. (Im sorry. I just could not help saying that!) I like to add a green vegetable such as green beans. This is a rich dish and really needs very little support. From . Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Fried Rice with Seafood

1 md Tomato; cut into
 Salt
1/2 Bell pepper; cut into
1/2 lb Cooked seafood (shrimp;
 Green onions; chopped for
2 tb Rice wine vinegar (optional)
3 Garlic crushed
 Tabasco to taste
1 1/2 c Raw rice; cooked and chilled
2 tb olive oil
1 Yellow onion; cut into large

SERVES 6-8, DEPENDING UPON HOW MUCH SEAFOOD YOU PUT IN THE PAN      This is not a Chinese dish though I am going to use my wok. A regular  heavy frying pan will work almost as well. This is one of those dishes that  has a thousand variations, so dont be reluctant to change my recipe  completely.      Cook the rice and allow it to cool. I do this the day before so that the  rice will fall apart easily when I prepare this dish.      Heat a wok or a large frying pan and add the oil. saute the garlic and  yellow onion until the onion is clear. Add the remaining ingredients and  stir-fry until all is hot. Use any kind of cooked seafood you wish. Even  leftover lobster will do. (Im sorry. I just could not help saying that!)      I like to add a green vegetable such as green beans. This is a rich dish  and really needs very little support.    From <The Frugal Gourmet Cooks American>.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (40g)
Recipe Makes: 6 Servings

Calories: 12
Calories from Fat: 10 (83%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 6.9mg		0 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 12

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