3 each eggs, lightly beaten
1 tsp. soy sauce
1 tsp. white wine or dry sherry
4 tbsp. peanut oil
3/4 c. sliced onions
1 c. sliced mushrooms
1 c. fresh pea pods (or 1/2 c. frozen green peas)
4 c. cooked fluffy rice, cold
3/4 tsp. Kitchen Bouquet
1 tbsp. light soy sauce
1 c. fresh bean sprouts
3/4 c. diced or shredded cooked meat (pork or chicken) or fish (shrimp)
1 bunch scallions, sliced

1. Mix soy sauce and wine with the eggs. Scramble over a high heat, stirring constantly until eggs are cooked. Remove from pan and hold for later.

2. Place oil in frying pan or Chinese wok and place over a high heat until the oil begins to smoke.

3. Immediately add the onions, mushrooms and pea pods to the pan and stir fry until the onions become SLIGHTLY limp.

4. Add the rice, Kitchen Bouquet and light soy sauce to the vegetable mixture. Continue to stir fry until the rice is a uniform color and thoroughly heated.

5. Add meat and cook 2 minutes.

6. Add bean sprouts and cook 1 minute. Mix in scrambled eggs.

7. Place rice in serving dish, sprinkle with scallions and serve immediately.