You can eat this as a meal itself or as a side dish. You can change the ingredients, too, to suit your family's tastes. We leave out the shrimp in half for my vegetarian husband. Chicken cut up into chunks can also substitute for the shrimp.
1 1/4 cups rice
1 3/4 cups water
1 tea. salt
1 cup peas, fresh, frozen or canned
About 1 square inch cube of ginger root, minced or grated with a grater
1 small onion, sliced
1 Tab. oil
1 clove garlic, minced
1/2 small head of Chinese cabbage, sliced
2/3 water or chicken stock
1 Tab. soy sauce
1/2 lb. peeled small shrimp
Melt butter in a saucepan over low heat. Add rice and stir well, cooking until transparent. Add water and salt. Bring to a boil, stir once and put a lid on the pan. Cook rice, simmering for 15-20 minutes. If the peas are fresh or frozen, cook them for about 5 minutes in salted boiling water; drain them.
Heat the oil in a large skillet and fry the onion, garlic and ginger, stirring constantly for about 5 minutes. Add the Chinese cabbage and cook for about 1minutes, stirring all the time. Add the rice, water and soy sauce. Then add the shrimp and peas. Cook for a few minutes, stirring. Beat the eggs . Make a hollow in the rice, pour in the eggs and cook for a few minutes, then stir into the rice.