3 tbsp. peanut oil (no substitute)
1 egg
4 green onions with tops, sliced
1 clove garlic, minced
3/4 lb. shrimp, peeled and deveined
1/2 c. sliced water chestnuts
4 c. cooked rice, chilled in refrigerator
1/4 c. soy sauce

Add 1 tablespoon of oil to skillet. Place on medium heat on stove. When oil is hot, add egg and scramble. Remove and set aside.

Turn heat on range to a little higher. Add remaining oil, onion and garlic. Stir fry 1 minute. Stir in shrimp and water chestnuts. Cook until shrimp turns pink about 5 minutes. Stir in cold rice and soy sauce and egg until well mixed. Stir until hot. 4 to 6 servings.