Rice (leftover cooked rice - white, long grain)
2 eggs, scrambled
Scallions (cut into sm. circles)
1 onion, cut sm.
Peas (fresh or frozen)
Shrimp, pork, chicken or all
Garlic
Soy sauce
Cooking oil

Heat wok with oil and garlic. Take out garlic and put aside. Put rice into wok and stir; cover wok and wait until hot. Then stir rice and repeat procedure until rice is hot to touch. Remove from wok into large bowl.

Heat wok with small amount of oil and fry eggs. While frying, chop into small pieces. Remove to bowl with rice.

Heat again; put in cooked garlic, peas, and onions. When onions are clear and peas are deep green, add your meat or shrimp. When done, add the rice and eggs and stir until mixture is evenly distributed. Add soy sauce to taste while frying rice. Add scallions and remove to large bowl.

If you want the shrimp to be tangier, marinate with rice wine and minced ginger before frying. If you use pork, you may want to marinate with soy sauce of hoisin sauce (with a little cornstarch) to give a BBQ flavor.