2 eggs
2 tbsp. water
2 tbsp. vegetable oil
3 green onions and tops, chopped
3 c. cold cooked rice
1/4 lb. cooked baby shrimp
3 tbsp. lite soy sauce

Blend eggs sand water, set aside. Heat oil in hot wok or large skillet over medium heat. Add green onions, stir-fry 30 seconds. Add egg mixture, scramble. Stir in rice, gently separating grains. Add shrimp and lite soy sauce, cook, stirring until thoroughly heated. 6 servings.