SHRIMP FRIED RICE

2 tablespoon soy sauce
1/8 teaspoon ground ginger
1/8 teaspoon red pepper
1 tablespoon vegetable oil, divided
3/4 pound medium shrimp, peeled
1 cup frozen green peas, thawed
1/3 cup sliced green onions
1 can (8 oz) sliced water chestnuts, drain
1 cup chilled cooked long-grain rice
2 tablespoon sliced almonds, toasted
1 tablespoon chopped fresh parsley

Combine first 3 ingredients; stir well. Set mixture aside.

Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add shrimp, and stir-fry 30 seconds.

Add peas, onions, and water chestnuts and stir-fry 2 minutes.

Add soy sauce mixture and stir well. Remove shrimp mixture from skillet; set aside.

Heat 1 teaspoon oil in skillet over medium-high heat. Add chilled rice, and stir-fry 2 minutes.

Return shrimp mixture to skillet; stir fry 1 minute or until mixture is thoroughly heated.

Sprinkle almonds and parsley over rice.

Source: H.E.B. Grocery Company