8 c. rice, cooked
3 c. lean cooked pork, diced
4 eggs, scrambled
2 c. green onion, chopped
Soy sauce

In wok or skillet, scramble eggs and remove from pan. Add 2 to 3 tablespoons of oil and brown pork (salt and pepper to taste). Add scrambled eggs back to pan. Add cooked rice and stir well. Pour in 1 cup soy sauce (or more to your taste). Stir well. Add green onion, stir well and serve. (Water chestnuts and/or finely diced celery or green pepper can also be added at the same time as the onions.)