3 tbsp. vegetable oil
2 eggs, beaten
1 c. diced fully cooked meat
1 c. finely chopped fresh mushrooms
3 c. cooked brown rice, cooled
1 tbsp. soy sauce

In large skillet or wok, heat 1 tablespoon oil over medium heat. Add eggs and cook without stirring until set. Invert skillet over baking sheet to remove cooked eggs. Cut into 1 1/2 x 1/2 inch strips. In same skillet, heat remaining oil over medium high heat. Stir-fry meat and mushrooms in oil 3 minutes or until mushrooms are tender. Stir in cooked rice and egg strips. Sprinkle with soy sauce. Toss lightly. Heat thoroughly.