1/2 lb. shrimp
1 tsp. cornstarch
1/2 tsp. salt
5 tbsp. oil
3 beaten eggs
4 c. cooked rice (cold)
2 tbsp. lite soy sauce
1 scallion, chopped fine

1. Cut shrimp into small pieces. Mix with cornstarch and salt.

2. Heat 1 tablespoon of oil in wok to 400 degrees. Stir-fry shrimp until pink, about 30 seconds, then remove.

3. Heat 2 tablespoons oil in wok to 375 degrees. Pour in beaten eggs. Scramble fine. Remove.

4. Heat 2 tablespoons oil in wok to 400 degrees. Add rice and soy sauce. Stir- fry until heated. Add eggs, shrimp and scallions. Stir-fry 1 minute. This may be frozen and used at a later day. Serves 4 to 6.