Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add eggs and cook until just set. Remove eggs to a plate and slice into 1/2-inch strips.
Wipe out skillet and heat 2 teaspoons olive oil over medium-high heat. Add shrimp and cook for 1 minute on each side. Remove to another plate.
Wipe out skillet and cook rice following package directions, using remaining 2 teaspoons olive oil. During last 5 minutes of cooking, add peas, soy and oyster sauces and water chestnuts. Add additional 1/3 cup water if mixture seems too dry.
Stir in shrimp and egg strips. Raise heat to medium-high and cook for an additional minute or until all ingredients are heated through.
Makes 4 servings.
401 calories; 12 g fat
(2 g sat.); 31 g protein; 44 g carbohydrate;
5 g fiber; 739 mg sodium; 308 mg cholesterol.