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2 tbsp. mustard (any kind)
20 sm. shrimp, peeled & deveined
3 sliced mushrooms
1 tbsp. chopped fresh dill
1/2 c. wine (chablis or sherry)
1/4 c. cream
Cooked rice
Pinch of garlic

Saute shrimp with mushrooms and dill and garlic until shrimp is done on one side. Turn the shrimp over, and add wine and mustard. Cook 2 minutes. Add cream, cook 1 minute. Put over hot cooked rice. Serves 2 to 4.

Ingredients:

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon ground white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork/ chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil

Directions: Put first four ingredients in a mixing bowl and stir slightly, the eggs should not be well beaten. Heat wok or pan hot and dry. Add the oil. Brown the garlic and ginger slightly, then add the rice. ( Cook for 2-3 minutes, stirring to break up the lumps and coat with oil. Add the rest of the ingredients except the egg mixture. Fry and stir constantly until thoroughly mixed. Add the egg mixture while stirring the rice so it will cover as much of the ingredients in the pan as possible. Cook about 2 minutes, stirring constantly. Serve while hot.

1 cup cooked rice
1 small onion
2 garlic cloves, minced
1 tsp fresh ginger, chopped
1/2 cup peas, frozen
1/4 tsp salt
1/8 tsp pepper
1 tbsp soy sauce
1 tbsp oil

Heat oil in skillet or wok. Add garlic and saute until light brown, Add onions and ginger. Fry until onions are translucent, around 3-4 minutes. Add the peas and fry for around 2 minutes. Now add the rice, salt, and pepper. Fry for another 3-4 minutes. Add soy sauce to color the rice.

You can also add scrambled eggs, but adjust exchanges to take them into account. You can also substitute celery, green peppers, or other vegetables for the peas.