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