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1/4 c. oil
1 c. white rice
1 envelope dry chicken noodle
soup mix
2 1/2 c. boiling water
1/2 lb. shrimp
2 eggs
1/4 tsp. salt
1 1/2 Tbsp. soy sauce

Heat 2 tablespoons oil and saute rice until lightly
browned. Combine soup mix and water and stir into rice. Cover
and simmer 30 minutes. In another skillet, heat remaining oil
and saute shrimp quickly for about 1 minute. Add eggs, stir-
ring constantly; cook 1 to 2 minutes. Add salt, pepper and
soy sauce. Stir shrimp-egg mixture into soup-rice mixture and
heat 2 to 3 minutes. Serves 4 to 6.

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