---------- Recipe via Meal-Master (tm) v8.02
  Categories: Rice, Chinese, Seafood, Main dish
       Yield: 3 servings
     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
     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.