2 c. cooked rice
2 tbsp. peanut oil
4 scallions, chopped finely
2 tsp. Kikkoman soy sauce
2 eggs, beaten and fried into omelet
1 c. roast pork, cubed
2 stalks bok choy (Napa cabbage), cubed
1/2 c. chicken broth

Heat oil in wok or large skillet over medium heat. Add rice and toss well for 3-4 minutes. Sprinkle soy sauce and mix well. Add scallions and bok choy. Cut omelet into 1/2 inch cubes and add to mixture, along with pork. Add chicken broth and continue to stir-fry until all liquid has evaporated.

Serves 5.