4 c. raw rice
Peanut oil
2 1/2 c. pork meat, diced in 1/2 inch pieces
1 qt. shrimp, peeled, deveined, and chopped
2 med. onions, finely chopped
1 can bean sprouts
1/4 c. dry sherry or white wine
4 eggs, slightly beaten
1 c. green onion tops, finely chopped
6 tbsp. soy sauce
1 can chicken broth

Hint: Stir each and everything briskly and thoroughly. Have all ingredients measured and handy. Steam or boil rice in advance. Heat electric Chinese wok to 250 degrees with 1 teaspoon peanut oil. When oil is hot, fry diced pork meat until well browned and edges are crisp. Remove meat and put into a large container. Add 1 teaspoon peanut oil and shrimp. Cook until tender. Remove and place with cooked pork. Add 1 teaspoon peanut oil and saute onions until tender.

Remove and place with cooked meats. Add 1 teaspoon peanut oil and saute bean sprouts until very hot. Place with other cooked ingredients. Add 1 teaspoon peanut oil and add sherry, bringing to a full boil. Add eggs, stirring as you would when scrambling. Let cook. Remove and place with other cooked ingredients. Add 1 teaspoon peanut oil and saute green onion tops until tender. Now place all cooked ingredients in the wok, except 3 tablespoons soy sauce, 1/2 of the chicken broth, and 1/2 of the cooked rice. Saute about 3 minutes and add all remaining ingredients. Saute about 5-10 minutes more. Serve hot. Serves 10 generous portions.