prep time
30 min

cook time
15 min

servings
4

WHAT YOU'LL NEED


Minute Rice^® instant white rice, uncooked
1½ cups (375 mL)
1 pkg (12 oz/340 g)		frozen raw shrimp, thawed
2 tbsp (30 mL)		lemon juice
		Dash of pepper
1½ cups (375 mL)		boiling water
2		chicken bouillon cubes
2 tbsp (30 mL)		soya sauce
2 tbsp (30 mL)		oil
2 cups (500 mL)		thinly sliced fresh mushrooms
1½ cups (375 mL)		fresh bean sprouts
1		medium onion, thinly sliced
½ cup (125 mL)		green onion slices
½ cup (125 mL)		diagonally sliced celery
¼ cup (50 mL)		thinly sliced water chestnuts
2 cups (500 mL)		spinach leaves

INSTRUCTIONS

Step 1: Toss shrimp with lemon juice in medium bowl; sprinkle with pepper. Set aside

Step 2: Pour boiling water over bouillon cubes in small bowl; stir until bouillon is completely dissolved. Stir in soya sauce; set aside

Step 3: Heat oil in wok or large fry pan. Add mushrooms, bean sprouts, onions, celery and water chestnuts; cook 2 minutes, stirring continuously. Add bouillon mixture; bring to boil. Stir in shrimp, spinach and rice; cover. Remove from heat. Let stand 5 minutes. Stir before serving

Substitute: Substitute boneless skinless chicken breasts, cut into bite-sized pieces, for the shrimp. Easy Cleanup: After cooking fish, wash the pan with white vinegar to remove the fishy smell.