1 c. rice
3 eggs, beaten
1/4 c. bean sprouts
1/4 c. chopped celery
3 tbsp. soy sauce
2 c. water
2 tbsp. cooking oil
1/2 c. chopped green onions
1/2 lb. cooked, chopped shrimp
Salt & pepper

Wash rice. Bring water and rice to a boil. Cook until water is absorbed. Lower heat and cook for about 20 minutes. Set aside to cool. Heat oil in large skillet. Fry eggs until firm, remove from fire and cut eggs in small shreds. Add.