3 c. cooked rice
2 c. cooked poultry, seafood, or omeat of your choice
1 1/2 c. chopped scallions or onions
2 tbsp. oil
1 tsp. salt
1/4 tsp. pepper
2 eggs, beaten
1/2 c. finely chopped parsley
2 tbsp. soy sauce

Cook rice day before use and refrigerate overnight. Heat oil in deep skillet. Put rice in the oil, pressing out any lumps and constantly stir until lightly browned. Add meat, poultry, or seafood, scallions, salt and pepper. Cook 1 minute, stirring constantly. Make a hollow in the center and pour beaten eggs into it. Stir eggs until they begin to set; then mix into rice mixture. Blend in the parsley and soy sauce.