2 eggs
2 tbsp. water
2 tbsp. oil
3 green onions and tops, chopped
3 c. cold cooked rice
1/4 lb. cooked baby shrimp
3 tbsp. soy sauce

Blend eggs and water; set aside. Heat oil in hot wok or large skillet over medium heat. Add onions; stir-fry for 30 seconds. Add egg mixture; scramble. Stir in rice. Add shrimp and soy sauce. Cook until thoroughly heated. Makes 6 servings.