4 c. cold cooked rice (day old is best)
1 tbsp. oil
2 beaten eggs
2 tbsp. oil
1/4 c. diced scallions
1 c. lettuce, shredded
3 tbsp. soy sauce
1/4 c. diced chicken, optional

Fry the eggs in 1 tablespoon oil to form a pancake. Cool and shred; set aside. Heat the 2 tablespoons oil in wok or fry pan. Stir fry the scallions, lettuce (and chicken if using) until opaque. Add and stir until heated through the cold rice and soy sauce. Add egg just before serving.