Shrimp and Refried Rice
1 lb. unpeeled medium-size fresh shrimp
2 T. vegetable oil
1/4 c. chopped onion
2 T. chopped sweet red pepper
1 (8oz.) can sliced water chestnuts, drained
1 1/2 cups fresh broccoli flowerets
1/2 c. sliced fresh mushrooms
3 T. soy sauce
1 large egg, lightly beaten
1 1/2 cups cooked rice
Peel & devein shrimp; set aside. Pour oil around top of preheated wok or large skillet, coating sides; heat at medium-high (375*) for 2 minutes. Add shrimp, water chestnuts, and next 3 ingredients; stir fry 5 minutes.
Push shrimp mixture up sides of wok, forming a well in the center. Pour egg into well, and stir-fry until set. Combine shrimp mixture and cooked egg. Add rice, and stir-fry 1 to 2 minutes or until thoroughly heated. Serve immediately.