Ingredients:
3 cups cooked rice
2 cups mung bean sprouts
2/3 cup dried tiny shrimps
2 stalks green onions, separate the white part, chopped
3 tbsp. oyster sauce
1 egg, beaten
3 tbsp. cooking oil

Directions:
1. Heat half of the oil in a wok, add the white part of green onions, saute, add dried shrimps and stir for few seconds, then stir in sprouts. Cook for 2-3 minutes. Transfer to a platter and set aside.
2. Heat the remaining half of oil to the wok, add the cooked rice, stir until heated through.
3. Add oyster saue, mix well.
4. Add beaten egg, stir for 2 minutes.
5. Turn off heat. Add the 2/3 of shrimp mixture and green onions to the rice. Mix well.
6. Transfer to a platter and garnish with the remaining shrimp mixture on top.