3 tbsp. peanut oil (do not substitute)
1 egg
4 green onions with tops, sliced
1 clove garlic, minced
3/4 lb. shrimp, peeled and deveined
1/2 c. sliced water chestnuts
4 c. cooked rice, chilled
1/4 c. soy sauce

Add 1 tablespoon of oil to skillet. Place on medium heat. When oil is hot, add egg and scramble. Remove and set aside. Increase heat; add remaining oil, onion, and garlic. Stir fry about 1 minute. Stir in shrimp and water chestnuts; cook until shrimp turns pink, about 5 minutes. Stir in cold rice and soy sauce until well mixed. Stir until heated through. Yield: 4 to 6 servings.