First beat a 2-3 eggs and fry until just firm in 1 tablespoon of oil and removefrom the wok. Use peanut oil for the best results in your wok.
Cut eggs into tiny shreds. Take leftover pork roast, chicken, pork chops,etc. and cut it into bite size pieces. Usually have 1 to 2 cups of meatpieces.
Chop a medium onion into slivers. Heat the wok and addremaining oil. Cook meat and slivered onion for about one minute; thenadd rice that has been brought to room temperature and separated witha kitchen fork.
Continue to cook until rice is heated throughstirring continuously. Add green onions, peas, bean sprouts, and Mrs.
Dash or other seasoning.
Cook for another 1 to 2 minutes and pour over the water/soymixture and stir through. Add shredded eggs and serve.
Amounts can vary and so can ingredients.