3 strips bacon, cut in pieces
1/4 c. left over meat, cooked or uncooked
1 sm. diced onion
1-2 Chinese sausages, sliced thin
1 c. bean sprouts
3 c. cooked long grain rice
1/4 c. soy sauce
1 chopped green onion

Heat your wok on high. Fry bacon and sausage. Add other meat. Add onions and bean sprouts, cooking about 1 minute. Add rice, stirring constantly. Make a well in the bottom of the wok. Cook the egg. Stir it into other ingredients as it solidifies. Add soy sauce and green onions. It will keep in your oven for up to 45 minutes.

Make the rice the day before, if possible. Fluff it up as it cools. You can add mushrooms, green peppers, etc. The "secret" ingredient to authenticate the recipe is the Chinese sausage. You will fine them in oriental stores. They keep well in the freezer.