1 c. bean sprouts
1 tbsp. vegetable oil
2 eggs, slightly beaten
1 tbsp. vegetable oil
1 (2 1/2 oz.) jar sliced mushrooms, drained
2 tbsp. vegetable oil
3 c. white rice
2 tbsp. dark soy sauce
Dash of white pepper
1 c. cut up barbecued pork or cooked ham, chicken, or turkey
2 green onion with tops, chopped

Rinse bean sprouts in cold water; drain. Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add eggs, cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok.

Heat wok until very hot. Add 1 tablespoons vegetable oil; tilt to coat side. Add bean sprouts and mushrooms; stir fry 1 minute. Remove vegetables from wok; drain.

Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt to coat side. Add rice; stir fry 1 minute. Stir in soy sauce and white pepper. Stir in barbecued pork and green onions. Add eggs and vegetables; stir fry 30 seconds. 4 servings.