Lisa's Southern Kitchen

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Instructions:

• 1 lb. Shrimp, peeled and deveined

• 4 cups Cooked White Rice

• 1 Green Onions, sliced

• 1 Red Bell Peppers, sliced

• 2 Cloves Garlic, minced

• 3 tbsp. Vegetable Oil

• 1 tsp. Sesame Oil

• 1 tbsp. Soy Sauce

• 1/2 tsp. Cornstarch

• Salt and Black Pepper to taste

2 Eggs, slightly beaten

Instructions:

1. In a bowl add in the shrimp, cornstarch and season with salt and black pepper to taste. Let sit for 10 minutes and drained.
2. In a wok over med high heat add in oil, cook the eggs until scrambled. Remove and transfer to a bowl and set aside.
3. Wipe the wok down and add in oil and add in shrimp and cook until color is pink. Transfer to bowl and set aside.
4. In the same wok at onions and garlic, red bell peppers, cook until tender.
5. Add shrimp and rice and eggs and add soy sauce and sesame oil, stir well until combined. Serve warm.