1 pork roast, cut in 1" squares
2 bunches green onions, chopped (reserve bottoms for table)
1 1/2 c. cooked long grain rice
4 eggs
6 tbsp. soy sauce
1 lg. can Oriental vegetables
1 sm. can bamboo shoots
1 sm. can bean sprouts

Lightly fry pork cubes until brown in a small amount of corn oil. Drain oil. Saute green onion tops with meat until very limp. Add juice (only) from vegetables and simmer until meat is done. Crack eggs over meat and scramble. Add cooked rice and soy sauce. When well mixed and simmering, add vegetables. (This keeps vegetables from over cooking.)

Thicken with small amount of flour mixed with cold water to form gravy of juices. Serve with pineapple rings and additional cooked rice and/or crackers. Don't forget the soy sauce and onion bottoms. Also very good cold - we love it cold for breakfast the next morning.