4 c. boiled rice, cold
1 chopped onion
3 tbsp. oil
3 eggs, beaten
1 lb. raw shrimp
1/2 c. sliced mushrooms
1/4 c. sliced water chestnuts
1/2 c. watercress
2 tbsp. soy sauce
1/2 tsp. sugar

Heat one tablespoon oil and fry eggs on both sides. Remove egg and shred. Heat rest of oil and brown onion and rice. Add shrimp, stirring while cooking until they turn pink. Add rest of ingredients and stir well until thoroughly heated - about 5 to 8 minutes. Serve topped with shredded egg. Serves 6.