1/2 lb. fresh shrimp, shelled & deveined
1 tsp. cornstarch
1/2 tsp. salt
5 tbsp. oil
3 eggs, beaten
4 c. cold, cooked rice
2 tbsp. light soy sauce
1 scallion, chopped fine

Cut shrimp into small pieces. Mix with cornstarch and salt.

Heat 1 tablespoon oil in wok or heavy iron skillet. Stir fry shrimp until pink, about 20 seconds. Remove.

Heat 2 tablespoons oil in wok. Pour in eggs. Scramble very fine. Remove.

Heat 2 tablespoons oil in wok. Add rice and soy sauce. Stir fry until thoroughly heated. Add eggs, shrimp and scallion. Stir fry 30 seconds.

May be prepared in advance. May be frozen. Reheat before serving. Serves 4 to 5.