2 eggs, beaten with 1/4 tsp. salt
5 tbsp. oil
1/2 c. Chinese barbecued pork or ham
1/2 c. small cooked shrimp
1/2 c. green peas, bamboo shoots, bean sprouts, or other suitable vegetable
1/4 c. green onions, finely sliced
1/4 c. sliced fresh mushrooms
4 c. cold cooked rice
2 tbsp. dark soy sauce

Beat eggs with salt, set aside. Prepare other ingredients and arrange on a big platter so that they may be easily used as needed. Heat 1 tablespoon oil in wok and fry eggs, breaking into small pieces with spatula. Remove eggs to a bowl.

Heat 1 tablespoon oil in wok and stir-fry the pork or ham and the shrimp. Remove to bowl Heat last 2 tablespoons oil in wok and add rice. Stir-fry until rice is thoroughly heated. Add salt and green onion and previously stir-fried ingredients. Add 2 tablespoons dark soy sauce and toss to mix well. Serve immediately. Soy sauce can be omitted if you prefer a white rice.