4 cups cold rice
1 cup chopped shrimp or pork (no beef)
1 whole scallion (cut into 1/2" pieces)
4 tbl. light or dark soy sauce
2 beaten eggs (scrambled and cooled)
Heat wok, add 4 tbl. oil heating well, then set aside. Fry meat, add rice, soy sauce and eggs mixing well. Then add scallions, mix and serve. Use a dark soy for a darker dish.
NOTE: The addition of frozen peas and no soy sauce converts this dish to Peking rice.