2-3 c. long grain rice
2-3 c. water

You have to adjust amount of water to suit your kind of rice, but use the least amount possible, so rice is not too soft. It is better if cooked rice is allowed to cool several hours before used.

Fry meat in oil until light brown. We use 1 cup diced chicken, or 1/3 pound hamburger or tiny cooked shrimp. You may prefer bacon or diced pork. Add 1 medium onion and fry. Add 1 tablespoon soy sauce and 1 tablespoon catsup, mix well. Add the cooked rice, stirring constantly until rice turns light brown. At this point you may want to add 1 cup of thawed peas.

Keep warm in wok or skillet while making a very thin omelette for garnish. Cut this omelette of 2 eggs in long strips to put on top. You may want to serve with thin-sliced cucumber around edge of platter. Serves around 5.

We eat this several times a month for lunch. Indonesians eat it regularly for breakfast, using the previous day's leftover cooked rice.