Chinese Shrimp And Rice
|Onion||2 Tablespoon, chopped|
|Canned shrimp||9 Ounce (2 Can, Undrained)|
|Uncooked instant rice||2 Cup (32 tbs)|
|Vegetable oil||2 Tablespoon|
|Beef bouillon cubes||2|
|Boiling water||1 Cup (16 tbs)|
|Canned sliced mushrooms||4 Ounce (1 Can, Undrained)|
|Canned green peas||16 Ounce (1 Can, Undrained)|
Sauté onion, shrimp, and rice in oil in medium skillet until onion is cooked, but not browned; remove from heat.
Scramble eggs and cut into small strips; add eggs to sautéed mixture.
Dissolve bouillon cubes in boiling water.
Bring bouillon, mushrooms, pea