Slice green onions; set aside 1/4 cup of the green onions. Peel the ginger. Finely grate ginger using the smallest openings on a box or flat grater.
In an extra-large skillet cook remaining green onions and grated ginger in hot oil for 1 to 2 mins. or until tender. Add water and soy sauce. COver and bring to boiling. Add rice and shrimp. Cook until most of the liquid is absorbed and shrimp are heated
through. Divide among four shallow bowls. Top with chutney and reserved green onions.
