1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil
Put first four ingredients in a mixing bowl and stir
the eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil. Brown the
ginger slightly, then add the rice. Cook for 2−3
to break up lumps and coat with oil. Add the rest of
except the egg mixture. Fry and stir constantly
mixed. Add the egg mixture while stirring the rice
so it will cover
as much of the ingredients in the pan as possible.
2 minutes, stirring constantly. Serve while hot.