1 c. ham
2 chicken breasts
1 c. beef stew meat
1 c. shrimp
3 c. long grain rice
1 sm. can sliced water chestnuts
1 can Oriental vegetables
1 can bamboo sprouts
2 chopped green onions
3 eggs
2 c. shredded cabbage
Soy sauce
Cooking oil

Drain canned vegetables, sprouts, chestnuts. Wash rice 3 times until water is clear, then cook as directed. Chop ham, beef, chicken into 1/4 inch pieces. Then in 6-quart wok in 3 tablespoons oil for each, scramble eggs, fry ham, chicken beef, all separately (set aside). Fry shrimp if not pre-cooked.

In 2 tablespoons oil fry cabbage, adding vegetables, chestnuts, sprouts, onions, stir frying all the time. Then start adding meats, shrimp and eggs. Then start adding rice, mixing all the time. Season heavy with pepper if desired while mixing (easy on salt because of ham and soy sauce). Add rice until wok is full, making sure all ingredients are mixed. Cover and cook 15 minutes (stir occasionally).