4 c. cooked long grain rice
1/2 to 3/4 lb. fresh shrimp, cleaned
1/2 lb. large fresh scallops
1 med. green pepper, chopped
1 med. onion, chopped
15 or so fresh mushrooms, sliced
3 tbsp. soy sauce
1 tbsp. chopped garlic
2-3 tbsp. cooking oil

In a wok over high flame heat 1 tablespoon oil. Add 1 tablespoon soy sauce, green pepper, onion, mushrooms and garlic. Quickly stir fry vegetable until tender but crisp. Remove to side with slotted spoon.

Heat a little more oil in wok and add shrimp and scallops. Stir fry for approximately 2-3 minutes until shrimp are pink. Remove to side. Again add a little more oil to wok and stir in cooked rice. Stir fry for a minute or two. Mix in vegetables, seafood and remainder of soy sauce.