4 tbsp. oil
2 beaten eggs
4 c. cold cooked rice
1/2 tsp. salt
2 tbsp. dark soy sauce
1 c. roasted pork, diced small
2 scallions, chopped fine
fresh peas
fresh carrots

Heat 2 tablespoons of oil to 375°F in wok. Scramble beaten eggs. Remove. Set aside. Heat 2 tablespoons oil to 400°F in wok. Stir-fry rice, breaking up lumps by pressing rice against the pan and stirring quickly and consistency. Add salt, soy sauce, peas and carrots, pork, scallions and scrambled eggs. Stir-fry to heat thoroughly.