2 c. cooked instant rice
1 lg. chopped onion
1/2 c. frozen peas & carrots
1/2 c. broth or oriental sauce
4 oz. frozen shrimp (sm.)
2 eggs
1 lg. green pepper
2 tbsp. oil

Let cooked rice cool. In lightly oiled skillet saute chopped onion and green pepper. Add shrimp and cook until tender. Add rice and stir with shrimp and vegetables. Scramble eggs and stir until cooked and mixed into rice. Add broth or sauce and peas and carrots. Simmer, covered for 5 minutes.