EGGS:

3 eggs
Dash salt and pepper

Beat eggs with salt and pepper. Heat 2 tablespoons of vegetable oil and make a thin omelette. Remove to cutting board and shred.

RICE MIXTURE:

6 c. boiled rice (2 cups raw), cooled

VEGETABLE MIXTURE:

2 med. size carrots
3 green onions

Cut carrots and onions into small pieces, keeping separate. Heat 2 tablespoons vegetable oil. Fry carrots adding salt and pepper to taste and a dash of accent. Don't overcook. Add onions, stir lightly and remove quickly from skillet.

MEAT:

1 lb. lean ground beef

Fry separately in skillet with 1 tablespoon vegetable oil, pepper to taste, use 2 tablespoons soy sauce. Fry until brown, should be no broth or juices left. Add a shake or two of accent while frying.

Combine eggs, rice mixture, vegetable mixture, and meat in frying pan. Mix thoroughly, serve.