Yield: 4 - 6 servings
1/4 lb. cooked Shrimp, chopped 2 Eggs 2 Tbsp Vegetable Oil 3 cups Cooked Rice, cold 3 Green Onions, chopped 3 Tbsp Soy Sauce
Blend eggs with 2 Tbsp water and set aside. Heat oil in wok or large skillet over medium heat. Add green onions, then stir-fry for 30 seconds. Add eggs and 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.