Any leftover meat, cubed (Pork chop, turkey, chicken, ham, shrimp)
1/2 bunch green onions, chopped
1 1/4 c. raw rice, cooked and cooled
3 tbsp. lite soy sauce
2 egg whites or egg substitute equivalent to 2 eggs
Fresh or frozen left-over vegetables (mushrooms, celery, broccoli, cauliflower, etc.)

Heat meat and vegetables in oil. If meat is raw, cook it until done, then add vegetables. Add rice and soy sauce; heat through. Push to side and scramble the egg whites in wok until they start to set, then stir through the whole mixture.