2 3/4 c. hot water
1/4 c. soy sauce
1 1/2 c. uncooked long grain rice
1 tbsp. instant chicken bouillon granules
1/4 c. chopped onion
1 egg, beaten
1 (6 oz.) frozen shrimp or 4 1/2 oz. can shrimp, drained

In a 3 quart casserole, combine water, soy sauce, rice, and bouillon. Microwave, covered, at high for 5 minutes. Reduce power to 50 percent (medium) and microwave 16 to 21 minutes or until liquid is absorbed. Stir in green onions. Let stand, covered, 5 minutes. Mix in egg and microwave on high for 2 to 4 minutes or until egg is set, stirring once. Stir in shrimp. Serves 6 to 8.