Shrimp and Rice Stir Fry

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 Recipe By : Linda From: "Linda Gordon" <lgordon@brunswickdate: Mon, 28 Oct 1996 21:17:58 +0000 -----