Shrimp and Asparagus Fried Rice

A little asian recipe in case you want something different to eat!

Shrimp and Asparagus Fried Rice

1 pound shelled and deveined shrimp
1 pound asparagus
1 Egg
1 large carrot (small dice)
¼ Onion (small dice)
1 garlic clove (finely diced)
¼ cup Beef Broth or Stock
2 Tablespoons Vegetable Oil
¼ cup Soy Sauce
2 bags Boil in a Bag Brown Rice
Pam

Prepare rice using package directions. Steam asparagus. Cut asparagus into about one inch pieces (I throw out the tops as we just aren’t fans of them). Spray a large skillet (preferably a Wok or a skillet with higher sides) with the Pam. Scramble your egg and cook in pan. Remove Egg. Spray a little more Pam and add your garlic, onions, and the carrot. Sauté until starting to soften. Add shrimp. Once shrimp has started to get pink, pour in your broth or stock and let cook out. When the broth is almost gone, add your asparagus. Once broth is completely cooked out, remove shrimp and vegetables from pan. Add Vegetable oil and about half of your soy sauce back into pan. Let pan heat back up and then add cooked rice. Allow rice to cook in pan for a few minutes, stirring just once (I like to spread the rice out and press it down a bit so that it kind of crisps a little). Add egg and shrimp mixture into rice. Add rest of soy sauce. Allow to cook for 2 more minutes and then serve!!!! Enjoy!

This made enough for Keith and I to each have a serving plus enough left over for lunch for one of us!