Makes: 4 servings

½  cup   Prestige™ Ultra™ liquid whole eggs, well shaken 125 mL
1 ½ tbsp   Vegetable oil, divided 30 mL
4 ozs   Salad shrimp, cooked 125 g
2 cups   Long-grain rice, cooked 500 mL
1 cup   Green peas, cooked 250 mL
2 tbsp   Soy sauce 30 mL
2   Green onions, sliced

1. In skillet, cook liquid egg in ½ tbsp (7 mL) oil in thin layer.  Fold in half, remove from pan and cut into thin strips.
2. In same skillet, cook shrimp, peas and rice in remaining oil, until heated through. 
3. Add soy sauce and stir-fry to blend in.
4. Stir in green onions and egg strips.