1 c. bean sprouts
2 tbsp. vegetable oil
1 c. sliced mushrooms
3 c. cold cooked rice
1 c. diced up cooked pork
1 sm. bunch green onions
2 eggs, slightly beaten
3 tbsp. soy sauce

Rinse bean sprouts under running cold water; drain. Heat 1 tablespoon oil in 10 inch skillet until hot. Rotate skillet until oil covers bottom. Cook and stir mushrooms in oil over medium heat until coated (approximate 1 minute). Add bean sprouts, rice, pork and onions. Cook and stir over medium heat. Breaking up rice until hot about 5 minutes.

Push rice mixture to side of skillet. Add 1 tablespoon oil to skillet. Add eggs. Cook and stir over medium heat until eggs are thickened but still moist. Stir eggs into rice mixture add soy sauce. May substitute 1 cup diced chicken for pork.