Title: Shrimp egg rice
 Categories: Grains/rice, Seafood, Side dish, China
      Yield: 6 Servings
 
      1 lb Long grain rice; cooked and
           -fluffed with fork
      2    Eggs
    1/2 ts Salt
      4 tb Oil
      2    Green onions; chopped
      1    Large onion; chopped
      2    Garlic cloves; chopped
    3/4 c  Peeled shrimp
    1/4 c  Shelled peas
      2 tb Dark soy sauce
 
    Beat eggs with a pinch of salt.  Heat 1 tablespoon of oil in a wok
  and cook teh onions until soft, but not brown. Pour in the egg and
  stir gently, until the mixture is set. Remove the egg mixture and set
  it aside.
    Heat a further tablespoon of oil and fry the garlic, shrimp, peas
  and green onions quickly for 2 minutes. Remove from the wok and set
  aside.
    Heat the remaining oil in the wok and stir in the rice and remaining
  salt.  Stir-fry, to heat the rice through, then add the egg and the
  shrimp mixtures and the soy sauce, stirring to blend thoroughly. Serve
  immediately.  [Rice can be cooked and frozen for up to 6 weeks.
  Frozen rice should be defrosted and rinsed, before being used in this
  dish].