1 tbsp. sesame oil
1 tbsp. minced garlic
1 tbsp. minced, fresh ginger
1 c. sliced onion
1/2 med. head Chinese cabbage, coarsely chopped
3 c. cooked long-grain white rice
1/4 c. soy sauce
1/4 c. dry sherry
1 c. cooked peas and carrots
1/4 c. chicken stock
8 oz. small, cooked shrimp
2 eggs, beaten
2 tbsp. thinly sliced scallions

Heat oil in wok, and saute garlic, ginger, and onion over medium heat until soft.

Add cabbage, raise heat and stir constantly until limp. Add rice, soy sauce, sherry, and stock. Cook for 3 minutes. Add peas, carrots, shrimp and cook for 1 minute.

Add eggs and cook for 1 minute, stirring until cooked. Garnish with scallions. Makes 4 portions.