2 tbsp. vegetable oil
1/2 c. thinly sliced scallions
1/4 c. celery, finely chopped
1 clove garlic, crushed
1 c. cooked shrimps, diced
6 eggs
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. soy sauce

Heat the oil in the wok. Add scallions, celery and garlic; stir fry 2-3 minutes. Remove and discard the garlic. Add the shrimps and continue to stir fry until shrimps are lightly browned.

Beat the eggs with the salt, pepper and soy sauce until frothy. Add to the shrimp mixture and stir until blended. Cook over low heat until the eggs set. Fold over and slide onto serving plate. Serve at once.