Title: Shrimp & rice stir fry
 Categories: Dinner, Low fat, Main meal, Mom's recip, Rice
      Yield: 4 Servings
 
 
        1 lb Shrimp -- Cooked
        2 c  Rice -- Cooked
        1 ts Knorr Vegetable Stock --
  :          powder
        1    Carrot -- chopped
        1 md Onion -- quartered
        7 md Mushroom -- sliced
      1/2 c  Water
        2 TB Soy Sauce -- Low Sodium
        2    Cloves Garlic -- crushed
  
  In wok heat water, veg. powder and garlic.  Add chopped carrot and
  cook until tender - crispy.  Add onions and mushrooms. Cook about 4
  min. Add shrimp and heat through. Add cooked rice and soy sauce. Heat
  through and serve. NOTES
  : If there seems to be a lot of liquid in the pan after adding the
  shrimp them drain most of it off before adding the rice and soy sauce.
  
  Per Serving Calories - 489.5 Total Fat - 2.8 5.2%CFF