In home-style cooking, fried rice provides an easy way to convert bits of leftovers into a quick snack or one-dish meal. The embellishments are flexible; the rule for rice is not - you must start with cold, cooked rice so the grains remain separate when stir-fried. 2 eggs 1/4 tsp. salt 4 tbsp. salad oil 2 whole green onions, thinly sliced 1 c. sm. cooked shrimp or 1 c. diced barbecued pork or cooked ham or chicken 1/2 c. frozen peas, thawed 1/2 c. roasted cashew nuts 2 tbsp. soy sauce 1/2 tsp. salt

Rub cooked rice with wet hands so all the grains are separated. Beat eggs with the 1/4 teaspoon salt. In a wok or wide frying pan, heat 1 tablespoon of the oil over medium heat. Add green onion and stir-fry for about 30 seconds. Add eggs and stir and cook until soft curds form; remove from pan and set aside.

Heat another tablespoon oil in pan. Add shrimp, peas, and cashews. Stir-fry for 2 minutes to heat through; remove from pan and set aside. Heat the remaining 2 tablespoons oil in pan. Add rice and stir-fry for 2 minutes to heat through. Stir in soy and shrimp mixture. Add eggs and fold in until they are in sm. pieces. Season with salt. Makes 4 or 5 servings.