1 cup rice, cooked and cooled
6 tablespoons vegetable oil
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.