Instructions: In a large skillet, heat 2 tablespoons of the oil. Add eggs and fry in an even layer until firm. Remove and cut into strips. Add onion to skillet and cook until golden brown; remove and set aside. Heat remaining 3 tablespoons oil and fry shrimp for one minute. Add rice, vegetables, mushrooms, half of the egg strips, the onion, and seasonings; stir fry for 3 minutes. Add a little water if rice is too dry. Serve on a bed of shredded lettuce and top with remaining egg strips.

Makes 8 servings.

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