1/4 to 1/2 lb. cooked salad shrimp
1 (15 1/2 oz.) can fried rice
1 tbsp. peanut boil
1 tbsp. teriyaki sauce
1 tsp. soy sauce
2 lg. eggs
1/2 pkg. fried rice seasoning

In a wok or large non-stick skillet, heat oil and fry rice for 6 minutes. Push rice to side of hot skillet, pour in eggs and scramble.

While eggs are cooking, pour teriyaki and soy sauce over rice, then sprinkle with seasoning. Toss rice lightly. When eggs are done, mix all together. Rinse and drain shrimp, toss with rest of mixture, heat through and serve. Serves 4.