3/4 lb. pork or beef, cut in thin strips
1/2 tsp. salt
1/2 tsp. sugar
1 c. sliced scallions, including green tops
1/2 c. celery, sliced on the diagonal
1/2 c. sm. frozen peas (opt.)
4 c. day old rice
6 water chestnuts, chopped coarsely
1 c. bean sprouts (opt.)
4 tbsp. soy sauce
2 sm. eggs, beaten

This is essentially a leftover dish and fun experimentally. The rice should be leftover (tastes better for some reason). This dish is a wonderful way to use leftover meats and any other vegetables. Oil preferred - peanut works best with woks. Heat 4 tablespoons oil in wok (or largest skillet). Add pork or beef (or any leftovers; fish, ham, shrimp, etc.). Season with salt and sugar. Stir fry over high heat until browned. Add celery and onion until tender (add peas at this point if you are using), then rice, water chestnuts and bean sprouts. Mix well and heat thoroughly. Add soy sauce. Make a well in center of rice, pour in egg and allow to set for a few seconds, then scramble and stir through rice mixture. Garnish with chopped green onions.