- 2 cups rice
- 1 red pepper
- 1 green pepper
- ½ c corn
- ½ c carrots
- ½ c broccoli
- ½ c peas
- 6-12 large shrimp
- ¼ lb crab
- 2 cubes of Maggie Seasoning
- 2 tbsp lactose-free butter
- 2 boiled eggs
Peel and remove skin from shrimp.
In a small pan on low heat, add 1 tablespoon of lactose-free butter.
Once butter has melted, add shrimp to the pan.
Stir, cooking shrimp evenly until bright orange in color.
Remove from the pan and set aside.
In a medium-size skillet, sauté corn, carrots, broccoli and peas for 5-7 minutes.
Do not overcook; they should remain a crunchy consistency.
In a large pot cook 2 cups of rice until tender (about 20 minutes).
Once rice is cooked, add cooked shrimp, crab and 1 pack (cube) of Maggie seasoning.
Add mixed veggies to the rice mixture and stir well.
Cook for another 10-15 minutes.
Take 2 whole red bell peppers and remove the core.
Place the peppers on a small salad plate.
Stuff the inside of each pepper with a mixed green salad.
Fill the middle of each pepper with your favorite salad dressing.
Cut the boiled egg in half.
Place half an egg in the top hole of each red pepper where the core was removed.
Serve Seafood Fried Rice with the Red Pepper Salad.