4 c. hot cooked rice
1 c. diced roast pork
1 c. diced cooked shrimp
1 c. diced cooked chicken
2 c. bean sprouts
2 scallions, chopped, including green tops
1 c. shredded lettuce
2 eggs, slightly stirred
1/4 tsp. ground pepper
1/4 c. soy sauce
1/4 c. vegetable oil

The bean sprouts may be omitted from the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced, is also a good substitute for the bean sprouts, and will add a bright green color to your dish.

Heat a wok very hot. Add 2 tablespoons oil. Add the eggs and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft and put aside.

Heat a wok very hot, add remainder of oil and add the meat and vegetables except shredded lettuce. Stir fry for 2 minutes. Add the hot rice and the soy sauce and ground pepper. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve. Serves 4.