2 eggs
1/4 tsp. salt
4 tbsp. oil
4 c. cold cooked rice
1 c. diced roast pork
2 scallions, sliced
1/4 tsp. sugar
2 tbsp. soy sauce

Beat the eggs lightly with the salt. Heat 1 tablespoon oil in a wok or frying pan and scramble the eggs until they are cooked through but still moist and fluffy. Remove to a dish, scrape the pan and heat remaining 3 tablespoons oil. Add rice and stir fry 2 to 3 minutes to coat with oil. Add pork and scallions and stir fry until well mixed and heated through. Dissolve sugar in soy sauce and sprinkle over rice. Add scrambled eggs, and toss to break up and distribute throughout the rice. NOTE: Ham, chicken, turkey, shrimp or roast beef can be used in place of pork.