Serves: 4
Total Calories: 702

3 green onions, tops included, chopped
1 onion, chopped
1/2 cup butter
3 cups cold cooked rice
2 eggs, beaten
4 ounces water chestnuts, drained and sliced
soy sauce, to taste
1 (7 3/4-ounce) can tiny shrimp, drained and rinsed

Sauté onions in butter in wok or large frying pan over moderately high heat. Stir in rice, mixing until heated and coated with butter. (Add more butter, if necessary.) With wooden spoon, make a path to bottom of pan; pour in eggs and gently scramble. Mix throughout rice. Add water chestnuts and sprinkle liberally with soy sauce to taste. Gently fold in shrimp and heat.


Fun Fact: Brown, white, short, long, wild, cultivated . . . did you know there are nearly 80,000 varieties of rice? Rice is mankind’s largest food crop. Each of us in the U.S. eats about 18 pounds of rice per year. It grows once a year and mostly in Texas, Arkansas, Louisiana, Mississippi, Missouri, and California.

Nutritional Facts:

Serves: 4
Total Calories: 702
Calories from Fat: 227

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