Oriental Shrimp And Rice

• 1 lb. unpeeled fresh shrimp
• 3 3/4 c. water
• 1/2 c. soy sauce
• 2 c. uncooked long grained rice
• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 1/4 c. butter or margarine, divided
• 4 eggs, beaten
• green onion fan (garnish)
• 1/8 tsp. pepper

1. Peel and devein shrimp; set aside.
2. Combine water and soy sauce in a large Dutch oven.
3. Bring mixture to a boil.
4. Add rice; cover, reduce heat and simmer 20 minutes or until rice is tender and liquid is absorbed.
5. Saute onion and green pepper in 2 tablespoons melted butter until crisp-tender.
6. Add shrimp and saute over medium heat 3 minutes or until shrimp is done.
7. Stir into rice.
8. Melt remaining 2 tablespoons butter in a large skillet.
9. Add eggs.
10. Cook without stirring until eggs begin to set on bottom.
11. Draw a spatula across bottom of pan to form large curds.
12. Continue until eggs are thickened, but still moist.
13. Do not stir constantly.
14. Stir eggs and pepper into rice mixture; toss gently.
15. Garnish, if desired.

fresh shrimp, water, soy sauce, rice, onion, green pepper, butter, eggs, green onion, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=424782 (may not work)