White long grain rice
Chicken or beef stock or bouillon
Dark soy sauce
Scallions (spring onions)
Scrambled eggs
Beef, chicken, pork or shrimp
Ginger root
Fresh garlic
Peanut oil
Sesame oil (optional)
Monosodium glucamate (optional)

Allowing about 1/2 cup rice for each person, put rice in heavy container (such as Dutch oven). Add enough cold stock to cover about 3/4 inch above rice. Add soy to taste, cover with tight fitting lid and bring to boil over medium heat. Boil until all liquid is absorbed.

While rice is cooking, slice scallions on diagonal. Set aside. Beat eggs (one each per 2 cups rice) with 1 teaspoon water for each egg. Dump eggs (all at once) into hot wok into which has been added 1 tablespoon peanut oil. Scramble lightly and set aside finely grate peeled ginger root to taste. Smash garlic (1 clove to 2 cups rice). Remove garlic skin and any green tips.

Cool cooked rice, fluff with fork. Heat wok or large skillet until hot add cold peanut oil and dash of sesame oil, saute ginger root and garlic (do not brown). Add rice (a cup at a time), pushing it up sides of wok or aside in skillet as it fries. Add cooked cubed meat or shrimp (1/2 cup for each 2 cups of rice) scallions, scrambled eggs and more soy if desired. May be refrigerated up to 3 days, overnight. Refrigeration enhances flavors.