Serves 5-6.

Ingredients

4 cups long grain rice, cooked
1 onion, chopped
3 tbsp oil
3 eggs, beaten
1 lb raw shrimp, peeled
1/2 cup sliced mushrooms
1/2 cup carrots, cubed
3 green onions, chopped
1 tsp chillie powder
3 tbsp soy sauce
1/2 tsp sugar
Salt to taste

Method

Heat 1 tbsp oil in a frying pan, add the eggs and spread to make
a thin pancake. When done, flip over and cook for a few more
minutes. Remove eggs from pan and shred into small pieces.

Add the rest of the oil to a pan, and fry the onion. When
browned add the shrimp and chille powder. Stir while cooking
until the shrimp turn pink.

Add the carrots, and mushrooms and fry for another few minutes.
Add the rest of the ingredients and stir well. Cook until
thoroghly heated.

Serve hot topped with the shredded eggs.