1/4 lb. pork, diced in 1/4 inch pieces
9 button mushrooms, chopped in sm. pieces
1/2 c. green peas, cooked and drained
6 eggs
1/4 lb. ham, diced in 1/4 inch pieces
3-4 green onions, in 1/2 inch lengths
1 tsp. salt
8 tbsp. cooking oil
1 tbsp. soy sauce (actually more adds taste)
2 c. cold, cooked rice

Beat eggs in a bowl. Add half of salt. Heat 2 tablespoons oil in wok until fairly hot. Add half of eggs, tilting pan so eggs will flow and cover large area. Cook eggs on moderate heat until done. Chop eggs into small pieces and remove from wok. Add 2 tablespoons oil to wok. Heat until very hot.

Add mushrooms and stir fry 1 minute. Add onion, stir fry 1 minute more and remove both from wok. Add 2 tablespoons oil to wok and heat. Add pork and ham. Stir fry at high heat 3 minutes. Remove and set aside.

Add final 2 tablespoons oil to wok and heat until moderately done. Add cold rice (that has been separated with a fork) and stir gently to keep from messing up rice. Cook until all rice is hot and coated with oil. Add remaining egg and cook with rice, scrambling lightly. Add pork, ham, egg, peas, onion, mushrooms, and soy sauce. Stir gently for several minutes over moderate heat until thoroughly blended and egg is cooked. Serve immediately.

Other meats may be used instead of pork and ham. Cut same as pork and ham. Properly cooked fried rice will be dry and flaky--not wet or sticky.

IMPORTANT COOKING DIRECTIONS: A large skillet can be used in place of a wok. Since cooking time for all stir fried dishes is extremely short, be sure to have ALL ingredients prepared for cooking and at hand BEFORE beginning to cook.