See below ingredients and instructions of the recipe
3 lb Medium shrimp
1 tb Unsalted butter
2 x Raw eggs
2 tb Milk
2 tb Sesame oil
1 c Finely chopped Spanish onion
1/4 ts Fresh grated ginger *
1/3 c Sweet sherry (Oloroso)
2 c Bean sprouts
2 c Cooked long grained rice
1/3 c Light soy sauce **
6 x Green onions, chopped
Vegetable cooking spray
Salt and pepper, to taste
* or ground ginger ** preferably Kikkoman
Preparation time: 40 mins. Cooking Time: 15 to 20 mins
Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with
cooking spray and melt butter over high heat. Make an omelet by
adding the eggs to the milk and salt and pepper to taste and whisking
until fluffy. Pour egg mixture into hot skillet and spread evenly.
Cook until puffy and set. Remove omelet with spatula, place in a
plate and chop with a knife and fork. Set aside.
Reheat skillet; add sesame oil. Cook Spanish onions on medium heat
until slightly transparent, about 3 mins. Add shrimp, cook until they
turn plump and pink, about 3 mins. Then add ginger, sherry, bean
sprouts and omelet pieces. Cook on low heat and stir frequently so
that sprouts are thoroughly covered with the wine and ginger. Add the
rice and thoroughly stir mixture.
Add soy sauce and continue to toss mixture so that the soy sauce
coats all the rice. Add green onions and continue to mix thoroughly.
Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol,
737 milligrams sodium