1 egg
2 tablespoons butter
2 green peppers, sliced
1 red Spanish onion, sliced
1 pound shrimp, cooked
1 cup cooked rice
1 tomato, quartered
2 tablespoons cornstarch
3/4 cup cold water
3 tablespoons soy sauce

In a large skillet, fry egg using one tablespoon butter. Remove egg from skillet and keep warm. Melt remaining l tablespoon of butter in the same skillet; add green peppers and Spanish onion. When vegetables are tender, add shrimp, rice and tomato. Combine cornstarch, cold water and soy sauce; stir into mixture. Continue cooking until mixture is thickened. When ready to serve, transfer to a large heatproof bowl. Cut fried egg into strips and garnish top.

Makes 4-6 servings.

Submitted by: Kelly Jennings