2 cups cooked rice
12 ounces fresh or frozen peeled and deveined medium shrimp
2 tbsp soy sauce
4 tsp cornstarch
1 tbsp rice vinegar or white vinegar
2 tsp sugar
1/2 tsp instant chicken bouillon granules
Cooking oil or shortening for deep-fat frying
1 tbsp cooking oil
1 clove garlic, minced
1 large sweet red or green pepper, cut into 1/2-inch pieces (1 1/3 cups)
4 green onions, bias sliced into 1/2-inch pieces (3/4 cup)
3 medium carrots, thinly sliced into carrot flowers or thinly bias sliced (1 1/2 cups)
2 cups fresh pea pods or one 6-ounce package frozen pea pods, thawed
*For rice patties, spread rice into a greased 8x4x2-inch loaf pan. Turn out onto a baking sheet. Bake, uncovered, in a 300 degree oven for 1 1/2 to 2 hours or till dry. Cool rice and break into 2-inch pieces. Set aside. Thaw shrimp, if frozen. For sauce, in a medium mixing bowl combine the soy sauce, cornstarch, vinegar, sugar, chicken bouillon granules and 1 cup water. Set aside.
Nutritional information per serving: 560 calories, 21 g protein, 49 g carbohydrate, 32 g fat (4 g saturated), 125 mg cholesterol, 818 mg sodium, 564 mg potassium.