4 c. boiled rice, cold
4 chopped scallions
1/4 head chopped Chinese cabbage
1 tbsp. chopped fresh ginger
3 tbsp. oil
3 eggs, beaten
1/2 lb. pork, diced
Salt & pepper
1/2 tsp. MSG
2 tbsp. soy sauce
1/2 tsp. sugar
1/2 c. chopped parsley

Prepare all ingredients and make sure they are within easy reach. In the wok heat oil to high temperature (just below sizzling). Cook pork until no longer pink. Add scallions and rice, stirring. When well heated, add cabbage and stir fry five minutes. Add ginger, pork and seasoning. Stir well. Make hole in center of mixture and add eggs. Stir fry 3 minutes and mix into rice. Sprinkle with parsley and serve hot at once.