1/2 c. peanut oil, (or other cooking oil)
4 c. leftover boiled rice
2 c. leftover cooked pork, finely chopped
2 tbsp. soy sauce
2 eggs, lightly beaten
1/4 c. scallions, finely chopped

Heat the oil in a heavy skillet to the smoking point, add the rice and stir-fry for about 6 minutes. Add the pork and cook for 5 minutes longer, then stir into he soy sauce. Turn up the heat, pour the beaten eggs gradually into the hot mixture stirring vigorously so that the eggs cook and blend in with the rice. Sprinkle in the scallions and serve. Makes 4 servings.