1 cup rice, cooked and cooled
6 tablespoons vegetable oil
2 eggs
2 tablespoons soy sauce
1/4 teaspoon monosodium-glutamate
Salt to taste
1 small garlic clove, crushed
8 scallions, chopped
1/2 to one cup diced, roast pork


1.  In a heavy skillet ten inches or more in diameter, saute the rice over high heat for three or four minutes.  Break in the eggs and stir in rapidly with a spoon.  The eggs blend in with the rice, leaving little bits discernible. 

2.  Reduce heat.  Add remaining ingredients, heat them through; serve. 

Yield:  Five to six servings.  Chopped, cooked shrimp, lobster, chicken, or turkey may be substituted for pork, either individually or in combination. 


Leave a Reply

Your email address will not be published. Required fields are marked *