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 (dont 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.