2 eggs, slightly beaten
1 c. celery, diced
1/2 c. carrots, shredded
2 tbsp. soy sauce
4 oz. cooked shelled shrimp
2 tbsp. vegetable oil
1/2 c. scallions, chopped
1 c. long grain rice, cooked & chilled

Heat 9 inch nonstick skillet or wok; add eggs and using a wooden spoon stir until scrambled. Remove from pan and cut into small pieces. Set aside.

In the same pan heat oil; add celery, carrots, scallions and cook stirring quickly and frequently until tender. Stir in rice and soy sauce. Cook on high heat until rice is hot; about 3 minutes. Return scrambled eggs to pan along with shrimp; stir to combine. Makes 2 servings. Can use diced cooked pork loin, chicken or turkey.