3 c. cold cooked rice
1 c. diced cooked ham, roast pork or 8 oz. raw shrimp
5 green onions, chopped
3 beaten eggs
4 tbsp. soy sauce
1/4-1/2 c. diced celery
3 tbsp. salad oil

Always use rice that has been cooked and cooled at least 12 hours. Heat a heavy 10-12 inch skillet or wok about 30 seconds and pour in 1 tablespoon oil. Reduce the heat to medium. Pour in the beaten eggs and scramble them until set, but do not allow them to become dry. Reserve eggs and break them into bite-size chunks.

Add remaining oil to the skillet, heat a half minute and add the diced celery; cook for 4 minutes. Add the onions and cook for 1 minute. Add rice. Stir. (1/2 cup bean sprouts, rinsed and drained may be added if desired.) Add soy sauce, meat and eggs. Stir until all are coated and heated.