Oriental Shrimp And Rice - cooking recipe

Ingredients

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

Preparation

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