2 eggs
1/2 tsp. salt
5 tbsp. oil
1 c. chopped green onion
4 c. cold cooked rice
2 tbsp. chicken broth
3 tbsp. soy sauce
1/2 tsp. pepper
2 tsp. sesame oil

Beat eggs with 1/4 teaspoon salt in small bowl. Heat 2 tablespoons oil in wok over medium heat for 1 minute. Pour in eggs and stir until eggs are cooked dry and separated into small pieces. Remove cooked eggs from wok and set aside. Heat 3 tablespoons of oil in wok and add green onions and rice. Stir-fry 5 minutes. Add chicken broth, remaining salt and soy sauce. Stir to mix well. Stir in cooked eggs, pepper and sesame oil. Serve hot.