1/4 c. salad oil
1/4 c. chopped scallions & tops
2 c. diced ham, pork or shrimp
2 2/3 c. minute rice
4 eggs, scrambled
2 c. chicken broth
2 (3 oz.) cans sliced mushrooms
2 c. peas, cooked
2 tsp. soy sauce

Heat oil in skillet, saute scallions, ham, pork or shrimp and rice about 5 minutes. Remove from heat; stir in eggs. Bring broth, mushrooms with liquid, peas and soy sauce to a boil. Stir in rice mixture. Cover, let stand 5 minutes. Stir to mix.