Wok pan or heavy skillet
Chopping knife
Chopping board
Wooden spoon
Small wire whip
Small skillet

1/2 c. Chinese cabbage or finely diced celery 1/2 c. sliced water chestnuts, canned 1/2 c. scallions, cut into thin diagonal strips 2 tbsp. finely chopped parsley 3 c. cooked rice Salt and freshly ground black pepper 3 tbsp. Kikkoman soy sauce or to taste 2 c. cooked, shelled shrimp, cut in small pieces 2 tbsp. butter 2 tbsp. water 2 eggs

1. Heat the oil in WOK pan and add the vegetables. Cook quickly, stirring occasionally, 3-4 minutes.

2. Add the rice and mix well, adding more oil if necessary. Season to taste with salt, pepper and soy sauce.

3. Add the shrimp and cook, stirring, until heated through.

4. Melt the butter in a separate skillet, add the water to the eggs and heat. Scramble them and add to the fried rice.