1 stick butter
2 c. long grain white rice
1 bunch green onions
3 scrambled eggs
4 c. chicken broth
Soy sauce (about 1/4 c.)
2 sm. cans tiny shrimp

Melt butter in large frying pan. Add uncooked rice and chopped onion. Cook over medium heat for 5 minutes or until golden brown, stirring frequently.

In 3-quart casserole dish place rice mixture into it. Add eggs (scrambled dry, until crumbly), chicken broth, shrimp (rinsed and drained) and soy sauce. Stir; cover.

Bake at 425 degrees for about 45 minutes or until rice is tender and broth is absorbed.

NOTE: Can substitute for diced chicken or pork (cooked).