2 c. cold cooked rice
3 eggs, beaten lightly
1 tbsp. light soy sauce
1/4 tsp. sesame oil
salt, to taste
pepper, to taste
3 tbsp. vegetable oil
1/4 lb. cooked shrimp meat, diced
2 slices cooked bacon, drained and diced
2 green onions, chopped

Use chopsticks or a fork to separate rice grains. In a small bowl, combine the eggs, soy sauce, sesame oil, salt and pepper. Set aside. Heat wok and add oil around the rim (this seals the wok and heats the oil quickly). Add shrimp, bacon, and green onion. Immediately add rice and stir-fry over high heat; after a few minutes, the grains will separate. While stirring rice, pour in egg mixture. Stir-fry one minute. Serve rice in a warm Chinese bowl to retain heat during serving.

Serves 6.