3 c. cold cooked rice (it's important that the rice be well refrigerated, use
GOOD rice not instant, it can be made days ahead)
4 slices bacon
3 eggs
1/8 tsp. pepper
3 tbsp. peanut oil
2 tsp. grated fresh ginger
8 oz. pork, beef, or chicken, cut into VERY TINY cubes
8 green onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
1/2 yellow summer squash, finely chopped
5 or 6 fresh mushrooms, sliced
1/4 c. frozen peas
1/2 zucchini, finely chopped

Heat wok VERY HOT. Add peanut oil and cook pork (beef or chicken) quickly. Remove to bowl; cover with foil and set aside. Pour out any liquid left in wok, allow to heat again to MEDIUM HOT and cook bacon (do not let it get too crisp). Put cooked bacon in bowl with meat and drain all fat, except 1 tablespoon. Beat eggs with pepper and pour 1/3 egg mixture into wok, rotating wok to allow egg to form a very thin "crepe".

Use wooden spatula to roll egg into a tube shape and remove from wok. Chop into small pieces and add to bowl of meat. Repeat 2 more times to use balance of egg mixture. Allow wok to get VERY HOT and add more oil and fresh ginger. Put all vegetables in and cook only until slightly tender. Add to bowl with meat. Allow wok to get VERY HOT again; add a little more oil and put cold rice in wok. Cook, turning constantly, until heated through. Add all cooked ingredients from bowl and season to taste with soy sauce. Blend together in wok and serve immediately.

Meats and vegetables can be substituted to suit the family's taste. It is very important that good rice be used (it should be "sticky" not loose individual grains) and it is important to have all ingredients chopped and ready before beginning to cook.

This recipe makes a generous main dish for a family of five.