2 c. bean sprouts
2 tbsp. vegetable oil
3 eggs, slightly beaten
2 tbsp. vegetable oil
1 (4 oz.) can sm. button mushrooms, drained
1 tsp. salt
3 tbsp. vegetable oil
4 c. white rice
3 tbsp. dark soy sauce
Dash white pepper
1 c. chopped cooked shrimp
1 c. chopped barbecued pork
1/2 c. frozen peas
1/4 c. chopped green onions, with tops

Rinse beans sprouts in cold water; drain. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok.

Heat wok until very hot. Add 2 tablespoons vegetable oil to wok; tilt to coat side. Add bean sprouts, mushrooms and salt; stir fry 1 minute. Remove bean-sprout mixture form wok; drain.

Heat wok until very hot. Add 3 tablespoons vegetable oil to wok; tilt to coat side. Add rice; stir fry 1 minute. Stir in soy sauce and white pepper. Stir in shrimp and pork. Add bean sprout mixture, eggs, peas and green onions; stir fry 30 seconds. 7 servings.