2 c. uncooked rice, short grain
1/2 lb. shrimp, beef, pork or chicken
1/2 tsp. soy sauce
1 tbsp. cornstarch
1 tsp. rice wine
1/2 lb. fresh mushrooms
1/2 med. onion, chopped
1/2 sm. carrot, chopped
1/4 lb. pea pods or green beans
2 eggs
1/4 tsp. pepper, to taste
1 tsp. salt, to taste
4-5 tbsp. cooking oil
1 tsp. sesame oil

Cook the rice. Clean the shrimp, devein with toothpick or small knife. Cut shrimp in half and mix with soy sauce, cornstarch, and rice wine. Stir fry shrimp over medium heat very lightly. Set aside on a plate.

Rinse the mushrooms; remove stems and cut the caps in half. Then stir fry over medium heat for 1-2 minutes. Drain and set aside on plate.

Peel the onion and carrot; chop or cut them into small pieces. Stir fry each separately over medium heat for 1 minute; set aside on plate. Clean, wash, and cut the pea pods in half; stir fry very lightly over medium heat for 1 minute. Set aside on plate.

Make scrambled eggs; leave them in chunks. Heat the large wok or fry pan with 2-3 tablespoons of oil over medium heat; add cooked rice and stir fry. When the rice is well mixed with oil, add the shrimp and vegetables; stir fry. Add scrambled eggs and sesame oil last. Season with salt and pepper. Mix once more before serving. Makes 6 servings.