3 1/2 to 4 c. cooked long grain rice
3 tbsp. peanut or vegetable oil
1 egg
4 green onions, chopped
1 clove garlic, minced
1/2 c. sliced water chestnuts
1/4 c. soy sauce

Chill rice in refrigerator. In wok or large skillet, add 1 tablespoon of oil. When heated to 200°F, add egg and scramble. Remove egg and set aside. Add 2 tablespoons back to skillet or wok and cook onion and garlic until cooked about 1 minute. Stir in shrimp and water chestnuts. Cook until shrimp curl and turn pink, about 4 minutes. Stir in cold rice and soy sauce until well mixed, then stir in egg. Stir constantly until hot.

Makes 4 to 6 servings.

Cooked pork, beef or chicken may be used in place of shrimp. This is a great dish to make ahead. Store in fridge and pop in oven at 350°F for 30 minutes to warm up.