Ingredients
1/2 pound Fresh Shrimp, shelled and deveined
1 teaspoon Cornstarch
1/2 teaspoon Salt
5 tablespoons Oil
3 beaten Eggs
4 cups Cold, Cooked Rice
2 tablespoons Light Soy Sauce
1 Scallion, chopped fine
Preparation:
Cut shrimp into small pieces. Mix with cornstarch and salt. Heat 1 tablespoon of oil in wok. Stir-fry shrimp until pink, about 30 seconds. Remove. Heat 2 tablespoons of oil in wok. Pour in beaten eggs. Scramble fine. Remove. Heat 2 tablespoons oil in wok. Add rice and soy sauce. Stir-fry until thoroughly heated. Add scrambled eggs, shrimp, and scallion. Stir-fry 30 seconds.