Shrimp Fried Rice

Shrimp Fried Rice

 
3 to 4 servings

2 tablespoons vegetable oil
2 cups uncooked instant rice
1 can (14 ounces) ready-to-use chicken broth
1 package (10 ounces) frozen cooked salad shrimp, thawed
1 cup frozen peas, thawed
4 scallions, thinly sliced
2 tablespoons soy sauce
1/4 teaspoon black pepper

1. In a large skillet, heat the oil over high heat. Add the rice, and sauté
for 5 to 7 minutes, or until browned, stirring occasionally.
2. Add the broth; bring to a boil over high heat. Turn off the heat, cover,
and let sit for 5 to 7 minutes, or until the broth has been absorbed.
3. Stir in the remaining ingredients, and cook over medium heat for 4 to 6
minutes, or until heated through and the liquid is absorbed. Serve
immediately.
Option: Substitute other cooked, cubed meat for the shrimp