1 1/2 c. rice
1 c. pea pods or frozen peas
2 eggs
1/2 c. carrots, shredded
2 lbs. cooked shrimp
3 tbsp. soy sauce

Cook rice until tender; add peas or pods last 5 minutes of cooking. In wok, saute carrots in butter. Add beaten eggs until scrambled. Add shrimp and rice mixture and soy sauce in wok. Stir until heated through.