2 tablespoons water
2 tablespoons vegetable oil
3 green onions with tops, chopped
3 cups cold cooked rice
1/4 lb cooked baby shrimp
3 tablespoons light soy sauce
Blend eggs and water; set aside.
Heat oil in a hot wok or large skillet over medium heat.
Add green onions; stir fry for 30 seconds.
Add egg mixture; scramble.
Stir in rice, gently separating grains.
Add shrimp and lite soy sauce; cook stirring, until throughly heated.
Makes 6 servings.