Shrimp Fried Rice (GF)

[Sally]

Polly ate this so I bet lots of people can.

The day before cook 3 cups of RICE. Keep overnight in fridge.

1/2 -1 lb. BACON, sauted in a large pan then drained and crumbled. Put aside.

Remove all but 2 Tbsp. of bacon grease from the pan. Keep the bacon grease as you may need to add it as you saute the rice.

Saute in pan:

2 medium chopped red or white ONIONS (they are not as hard on the tummy as yellow ones)
1 chopped red or yellow BELL PEPPER (green peppers are not ripe which is why they bother so many people)

Add the rice and break it up into kernels or as small as you can. Saute until it has warmed up.

Put 3 EGGS in a bowl and beat them a little then add to rice in the pan. Mix them in well. Squash the rice mixture down in the pan.

This is the secret part. Keep sauteeing the rice until it starts to brown on the bottom. Turn it over to break it up, add a little bacon grease if you need to keep it from sticking, and squash the rice down in the pan. Cook until it browns again and turn it over, break it up, squash it down again. Keep doing this until you have a pan full of hot rice with lots of crunchies in it. The eggs help with that. While you are doing this have a glass of wine and talk to your friends in the kitchen.

After you have a nice pan of rice and all those nice brown crunchies, add:

1 lb. medium or small SHRIMP. NOT CANNED!!!

Keep turning over the rice.

When the shrimp start to turn pink (5 or 10 minutes) throw a couple of chopped GREEN ONIONS and the crumbled bacon over the whole mess.

Add SALT to taste.

Cook a few minutes more, put in a large pretty bowl, and eat! Serves 6. Can be enlarged to feed multitudes depending on how big your pan is.

(I don't know if the way I have written this recipe will work. I don't use recipes. I just cook stuff until it looks and tastes about right. Sorry.)

[Sally]

Actually, if you drizzled some of Christine's cashew sauce over this it would be GREAT!!!!

Love,

Sally