5 tbsp. salad oil
4 to 6 scallions, cut into 1/8-inch pieces
1/2 c. frozen green peas, completely thawed
1/2 lb. fresh or canned bean sprouts, rinsed and drained
4 eggs
4 c. cooked rice, cooked day ahead
1 c. cooked roast pork, cut into julienne slivers
1 1/2 tsp. black pepper
3 tbsp. soy sauce
1/2 c. coriander or parsley, chopped

Heat 2 tablespoons oil in heavy frying pan. Saute half of scallions, green peas and bean sprouts for 3 to 4 minutes. Remove them with perforated spoon. Reheat frying pan. Add remaining oil; pour in eggs. Stir rice and eggs over high heat until egg white begins to turn opaque. Add pork, sauteed vegetables, salt, pepper and soy sauce.

Stir until all is heated well. Serve garnished with parsley and remaining scallions. Dish may be fixed ahead. Sprinkle 1/4 cup water over rice; lay piece of foil over top, but do not seal down sides. Set heat at 325 degrees; allow to get hot all through. Garnish of parsley and scallions is added just before serving. Yield: 8 servings.