3 eggs
Leftover meat, diced (2 fried chicken breasts or 2 pork chops)
2 to 3 c. rice (day old is okay)
3 green onions, chopped (tops and bottoms)
1/2 c. broccoli
1/4 c. sliced carrots, cooked until tender
Soy sauce
Oil

Put 1 tablespoon oil in hot wok or frying pan and scramble eggs. Put aside. Put 1 to 2 tablespoons oil in wok and fry rice until rice is soft, 10 minutes. Stir frequently. Add soy sauce until rice is brown. Taste so you don't get too much soy sauce. Add eggs, meat, onions, and other vegetables. Cook until warm through, stirring frequently.