Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 lb Shrimp, shelled and deveined
5 tb Oil
3 Eggs, beaten
1/4 ts Salt
3 1/2 c Rice, cold cooked
1/2 ts Salt
2 Scallions, finely chopped

--------------------------COATING-------------------------------
1/4 ts Salt
1 ts Cornstarch
2 ts Water

1. If shrimp is large, cut crosswise into 1/2 " pieces. Dissolve
cornstarch in water and add salt to make coating. Mix with shrimp and
set aside. 2. Heat wok over high heat until hot. Add 2 T oil, coat
and heat for a few seconds. Reduce heat to medium, add shrimp, and
stir-fry briskly for 1-2 minutes until shrimp are pink and firm. Pour
into dish and set aside. 3. Clean wok and heat over high heat. Beat
eggs with 1/4 t salt. Add 3 T oil to pan, coat, and heat until very
hot. Pour in eggs and as they puff around edges, push the mass with
spatula to far end of pan. tilting pan toward you so that the runny
eggs slide onto the hot surface. Continue this process until the eggs
are soft and fluffy. Give one big whirl and scrape into a dish. Set
pan over medium heat (don't add oil). Add rice and stir-fry about 1
minute. Add salt to taste. Add scallions and stir in briefly. Add
shrimp and eggs and stir rapidly, turning and folding, for about 1
minute. The eggs should be in small pieces and well mingled with the
rice and shrimp. Pour into a hot serving dish.

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