Shrimp Fried Rice

• 2 tbsp. vegetable oil
• 1 tsp. light soy sauce
• 1 lb. shrimp, peeled
• freshly ground black pepper
• 1 green onion, chopped
• salt
• 1/2 cup fresh button mushrooms
• 1 1/4 lb. plain boiled rice
• 1 zucchini, thinly sliced
• 2 green onions, neatly chopped into rounds to garnish
• 1/2 carrot, thinly sliced
• 1/2 cup green beans, cut into 1 inch lengths
• 1 tbsp. rice wine or dry sherry

1. Heat 1/2 tablespoon oil in wok and stir-fry the shrimp for 1 minute. Remove and set aside.

2. Add the remaining oil and sweat the green onion. Add the mushrooms and the other vegetables, and stir-fry for 2 minutes over a high heat.

3. Put the shrimp back into the wok with the vegetables and add the rest of the ingredients except the rice, continuing all the while to stir.

4. Add the rice and stir-fry until the rice has changed color. Place in a large serving bowl and garnish with the chopped green onions.