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Shrimp Fried Rice

3 green onions, tops included, chopped       
1 onion, chopped     
1/2 cup butter   
3 cups cold cooked rice       
2 eggs, beaten
4 ounces sliced water chestnuts, drained
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.  Serves 4.

Contributed by Company’s Coming (Missouri)



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