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Shrimp Fried Rice                                           Jan Peterson

3 cups cooked rice                                           2 Tbsp. Olive Oil

½ cup chopped onion                                      ½ cup chopped carrot

½ cup chopped celery                                     1 can bean sprouts

1 ½ cups peeled cooked shrimp                      1 cup frozen peas

1 tsp. salt                                                         ¼ tsp. ground black pepper

2 eggs beaten                                                  4 Tbsp. Soy Sauce

Pour olive oil in large skillet and heat.  Add onions, celery and carrots and sauté for 3 minutes.  Add shrimp, rice and bean sprouts, peas, salt, and pepper.  Heat thoroughly and move to side of pan.  Add scrambled eggs and chop and mix all ingredients until hot.