2 lbs. uncooked, peeled shrimp
1/2 c. chopped green onions
2 med. white onions, chopped
3 eggs
Molly McButter to taste
Salt and pepper to taste
1 can drained sliced water chestnuts
3 c. cooked rice
3 tbsp. oil

NOTE: Use a wok or large pot.

In 1 tablespoon oil, scramble eggs and set aside. Add shrimp to wok and cook until pink then add Molly McButter to taste. Drain shrimp and remove from wok. re-oil wok with 1 tablespoon oil, cook onions until clear, add water chestnuts. Remove from wok when ingredients are hot. Re-oil wok with 1 tablespoon of oil. Stir-fry rice continually for 2 minutes. Mix all ingredients together until warm. Serve with egg rolls. Serves 6 adults. Enjoy!