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, chopped
3 tbsp. Kikkoman soy sauce

Beat eggs with water just to blend; set aside. Heat oil in wok or large skillet over medium heat. Add green onions; stir-fry 30 seconds. Add eggs and scramble. Stir in rice and cook until heated, gently separating grains. Add shrimp and soy sauce; cook and stir until heated through. Serve immediately.