3 eggs, slightly beaten
1 tsp sugar
3 tbsp vegetable oil
2 - 3 tbsp soy sauce
1/2 tsp salt
1/4 tsp pepper
4 cups cold cooked rice (preferably left-over rice from previous night)
3 stems green onion, minced. Reserve some for sprinkling on prior to serving.
1/2 cup frozen green peas, thawed
3/4 lb shrimps shelled and diced

De-vein and wash shrimps thoroughly. Heat skillet with 1 tbsp of vegetable oil, add shrimp and cook until shrimps just turn pink, approximately 1 to 2 minutes. Remove shrimps. Under low heat, pour beaten eggs into the pan. When the eggs are firm and cooked, remove and roughly chop eggs. Return pan to heat, add rice, salt, pepper, scallions and peas. Then add soy sauce and sugar. Cook over medium heat for 5 minutes and stir constantly. Add back the shrimp and the eggs to the rice mixture and stir. Sprinkle remaining scallions just prior to serving.

Ham, shredded chicken, beef or pork may substitute the shrimp.