1 cup cold cooked rice
3 eggs, slightly beaten
1/3 cup raw shrimp, cleaned and
1 slivered
1/3 cup bbq pork
1/2 teaspoon cornstarch
1 teaspoon wine
1 tablespoon soy sauce
1/4 teaspoon msg (optional)
2 green onions, diced
1 teaspoon salt
1 peanut oil

Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips.

Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine.

Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4 tsp. MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-frry for at least 10 minutes over MEDIUM heat. Add egg strips.
Serve hot.

Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it.

Yield: 3 servings