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Blend eggs with 2 Tbsp water; set aside. Heat oil in wok or large skillet over medium heat. Add green onions; stir-fry 30 seconds. Add eggs; cook,
stirring gently, until firm. Stir in rice and cook until heated, gently separating grains. Add shrimp and soy sauce; cook, stirring, until mixture is well blended and heated through. Makes 4 to
6 servings.
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