Shrimp Fried Rice with Mushroom-Soy Soup

Another great recipe from Sandra Lee's Semi-Homemade Magazine and what to make when you're craving Chinese delivery or take-out! This was easy and delicious. If you like Hot and Sour soup, which I do, then the Mushroom-Soy soup will not disappoint! I see myself making it for a quick, low-fat lunch.

Shrimp Fried Rice

2 cups uncooked quick-cooking rice (I used brown rice)

8 tsp canola oil, divided

4 large eggs, lightly beaten

1/2 lb uncooked peeled and deveined large shrimp, chopped

1 8 oz can pineapple tidbits, drained

1/3 c chopped green onion

1/3 c chopped fresh cilantro

3 T soy sauce

1 T rice wine vinegar

1/2 t ground ginger

1 t salt

1/4 t crushed red pepper

Prepare rice according to package directions for 4 servings. Spread cooked rice on a rimmed baking sheet and allow to chill for 30 minutes. In a large skillet, heat 2 t oil over medium heat. Add eggs and cook, stirring frequently for 2 minutes (or until done). Remove scrambled eggs from skillet. Wipe skillet with a paper towel. Heat skillet over medium-high heat. Add remaining 6 t of oil. Add shrimp and cook, stirring frequently for 2 minutes, or until shrimp are pink and firm. Add eggs, rice, pineapple, green onion and cilantro to skillet. Cook until heated through (about 2 minutes), stirring frequently. Remove from heat. Stir in soy sauce, rice wine vinegar, ginger, salt and red pepper. Serve with Mushroom-Soy Soup.

Mushroom-Soy Soup

3 c unsalted chicken stock

3 T soy sauce

2 T rice wine vinegar

1 t sugar

1 t salt

4 whole mushrooms, thinly sliced (any kind of mushroom is fine)

2 t sliced green onion

1/8-1/4 t crushed red pepper

In a small saucepan, bring chicken stock to a boil. Reduce heat and stir in soy sauce, rice wine vinegar, sugar and salt. Simmer for 3 minutes. Remove from heat and stir in mushrooms, green onion and red pepper.