4 eggs, beaten
1/3 cup oil for frying
2 cups fresh water
1 (15 ounce) can whole peeled tomatoes, chopped
2 cups shredded Cheddar cheese
2 (10 ounce) cans cooked spaghetti
1 (4 ounce) can sliced mushrooms
2 1/2 pounds cooked shrimp, sliced
1 cup chopped green bell pepper
13 cups uncooked instant rice
1 1/2 cups water
4 onions
2 tablespoons Worcestershire sauce
1 teaspoon lemon juice
2 teaspoons Worcestershire sauce
Heat oil in a large skillet over high heat. Add onion and cook for 5 minutes, then stir in mushrooms and shrimp. Remove from skillet and fry for 10 minutes.
In a mixing bowl, mix eggs, oil, tomatoes, cheese, spaghetti, mushrooms, shrimp and bell pepper. Mix thoroughly. Arrange noodles in skillet and heat. Season with Worcestershire sauce, lemon juice and Worcestershire sauce. Fry in skillet over high heat until cooked down, about 10 minutes. Drain.