Yield: Makes 4 to 5 servings
6 green onions and tops, cut diagonally into 1/2-inch lengths, separating whites from tops
1/2 cup frozen peas and carrots, thawed
2 tablespoons vegetable oil
1 egg, beaten
4 cups cold cooked long-grain rice
1/2 pound medium-size cooked shrimp
3 tablespoons Kikkoman Soy Sauce
1 teaspoon garlic powder
1/2 teaspoon sugar
1/4 teaspoon white pepper
Stir-fry whites of green onions, peas and carrots in hot oil in wok or large skillet over medium-high heat 1 minute.
Add green onion tops and egg; scramble. Stir in rice and shrimp, cook until heated, gently separating grains. Combine remaining ingredients; pour over rice. Cook and stir until well mixed.