• 4 cup cooked rice
• 1/2 cup butter
• 8 eggs
• 1 pkg shrimp
• Peas/Carrots Mix (optional)

Directions:

Melt butter in large frying pan.  Add eggs and scramble until just set.  Add rice and shrimp (and peas/carrots), and stir until warmed through.  Serve with lemon wedge, green pepper, or soy sauce.

2 chicken breasts, cut into cubes
½-1 c. diced tomatoes (I use canned)
½-1 diced green pepper
1 onion, diced
¼ c parsley
4 bouillon cubes
1/3-1/2 c peanut butter

Fry chicken in a little oil and salt and pepper to taste. Fill a medium sauce pan 3-4 cups
of water and add chicken, tomatoes, peppers, and onions. Let the mixture come to a full
boil and add the parsley, bouillon and peanut butter. Allow the mixture to boil until it is
as thick as you’d like and the vegetables are soft. Serve over rice (basmati is preferred).

image source: simplyrecipes.com