1 lb. unpeeled medium sized fresh shrimp
3 3/4 c. water
1/2 c. soy sauce
2 c. uncooked long grain rice
1 c. chopped onion
1/2 c. chopped green pepper
1/4 c. butter, divided
4 eggs, beaten
1/8 tsp. pepper
Green onion fan for garnish

Peel and devein shrimp; set aside. Combine water and soy sauce in a large Dutch oven; bring mixture to a boil. Add rice; cover, reduce heat, and simmer 20 minutes or until rice is tender and liquid is absorbed. Saute onion and green pepper in 2 tablespoons melted butter until crisp tender. Add shrimp, and saute over medium heat 3 minutes or until shrimp is done. Stir into rice. Melt remaining 2 tablespoons butter in a large skillet. Add eggs; cook without stirring until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue until eggs are thickened, but still moist; do not stir constantly. Stir eggs and pepper into rice mixture; toss gently. Garnish, if desired. Yields 6 servings.