3 c. Minute rice
1 (5 oz.) pkg. ready to serve frozen shrimp
1 c. shredded carrot
1 c. celery, sliced fine
2 bunches green onions, diced (green stalk too)
2 tsp. chicken bouillon
2 eggs
12 spaghetti noodles
4 tbsp. butter
1/2 c. soy sauce
3 c. water

In a 2-quart pan, add 3 cups water, butter, chicken bouillon and spaghetti noodles, broken into 1-inch pieces. Bring to a boil for 5 minutes, stir in rice, cover and remove from heat.

In large skillet, saute carrots, celery and onions. Add frozen shrimp. When thawed and tender, scramble in the eggs. When eggs are cooked, stir in rice and soy sauce. Simmer and stir for 10 minutes.