4 c. cooked rice
1 c. water chestnuts, drained
1 lb. shrimp
1/2 tsp. sugar
2 tbsp. soy sauce
1 c. mushrooms, canned
1 c. chopped green onion
2 tbsp. Wesson oil

Heat oil in wok. Cook onion until tender. Add shrimp and cook until pink in color. Add cooked rice and saute for a short time. Add remaining ingredients. Cook until hot. Serve immediately.