Shrimp fried rice                                         SHRIMP7.RCP
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       Yield: 4 Servings

       Ingredients 

       1/2 c  peanut oil
       1/2 c  chinese cabbage; diced
       1/2 c  canned water chestnuts 
                  -sliced
       1/2 c  scallions; cut into thin 
                   -diagonal st
       2 c  parsley; chopped fine
       3 c  cooked white rice
       1/2 c  smoked ham (smithfield 
                   -preferred); cut into small 
       1    salt to taste
       1    black pepper; ground to taste
       3 tb soy sauce
       2 c  cooked; shelled shrimp
       2 tb butter
       2 tb water
       4    eggs

       Instructions:

       Heat the oil in a large skillet or wok. Add the vegetables. Stir fry
       quickly (3-4 minutes). 

        Add the rice and ham. Mix thoroughly, adding more oil if needed. 

        Season to taste with salt, pepper and soy sauce. 

        Add the shrimp. 

        Stir fry until heated through. 

        Melt the butter in a separate skillet. 

        Beat the water into the eggs. 

        Cook without stirring to make a pancake, do NOT turn. 

        Cut the pancake into thin strips. Sprinkle over the fried rice. 

        Serve.