1/2 lb. fresh shrimp, shelled & deveined (may use crab, chicken, beef)
1 tsp. cornstarch
1/2 tsp. salt
5 tbsp. vegetable oil
3 beaten eggs
4 c. cooled, cooked rice
2 tbsp. light soy sauce
1 scallion, chopped fine

Cut shrimp into small pieces. Mix with cornstarch and salt. Heat 1 tablespoon oil in wok (or large skillet). Stir fry shrimp until pink (30 seconds); remove. Heat 2 tablespoons oil in wok. Pour in beaten eggs. Scramble fine; remove. Heat 2 tablespoons oil in wok. Add rice and soy sauce. Stir fry until thoroughly heated. Add scrambled eggs, shrimp, scallion. Stir fry 30 seconds. Serves 4 to 6.