(Serves 4)
| 1 c. medium grain rice |
| 1 c. water |
| 2 eggs |
| 2 Tbsp. milk |
| 4 oz.(110g) steamed shrimp |
| 1 c. (about 2 to 3 stalks) chopped celery |
| 5 to 6 stalks green onion, chopped |
| For Dressing |
| 4 Tbsp Miso & Easy Ginger Tomato |
| 6 oz. (170g) fat-free plain yogurt |
| 2 Tbsp. olive oil |
- 1. Wash rice with cold water and drain. Add washed rice and water into a large microwave-proof bowl. Cover lightly with plastic wrap and cook in microwave on "high" for 5 to 6 minutes. once you check that the mixture is boiling, set the microwave to "low" and cook for another 12 minutes. (Be careful the bowl might be extremely hot.)
- 2. In another microwave-proof bowl (about 8" diameter), break eggs, add milk and mix well. Cover lightly with plastic wrap and cook in microwave on "high" for 2 minutes.
- 3. Mix the egg mixture by a whisk to make scrambled eggs. Set aside.
- 4. Mix all dressing ingredients in a bowl. Add rice, shrimp, all vegetables, and scrambled eggs. Keep in refrigerator for 3 to 4 hours. Serve Cold.
