1 c. diced cooked chicken
1 tbsp. soy sauce
1 c. uncooked long grain rice (UNCLE BEN'S®)
1/3 c. Crisco oil
2 1/2 c. chicken broth
1/2 c. chopped onions
1/4 c. finely chopped green peppers
2 slightly beaten eggs
1-2 cans tiny shrimp
1 can (sm.) mushrooms

Combine chicken, soy sauce and 1/2 teaspoon salt. Let stand 15 minutes. Cook dice in hot oil skillet over medium heat until golden brown, stir frequently. Reduce heat, add chicken with soy sauce. Add broth. Simmer covered 20-25 minutes or until rice is tender. Remove cover last few minutes. Stir in onions, green peppers, mushrooms and shrimp.

Cook, uncovered, over medium heat until liquid is absorbed. Push rice mixture to sides of skillet. Add eggs, cook until almost set. Blend into rice. (Serves 6.)