1/4 to 1/2 lb. cooked salad shrimp
			1 (15 1/2 oz.) can fried rice
			1 tbsp. peanut boil
			1 tbsp. teriyaki sauce
			1 tsp. soy sauce
			2 lg. eggs
			1/2 pkg. fried rice seasoning
			2 cups water
			1 teaspoon olive oil
			1 cup white rice 

			Place the water and oil in a medium saucepan.
			Bring to a boil over high heat.
			Add the rice and stir once.
			Cover, reduce heat to medium-low, and simmer for 20 minutes.
			Turn off heat and keep covered.

								Serves 4

			In a wok or large non-stick skillet, heat oil
				and fry rice for 6 minutes.
			Push rice to side of hot skillet, pour in eggs and scramble.

			While eggs are cooking, pour teriyaki and soy sauce over rice,
				then sprinkle with seasoning.
			Toss rice lightly.
			When eggs are done, mix all together.
			Rinse and drain shrimp, toss with rest of mixture,
				heat through and serve.