• 4 c. boiled rice, cold
• 4 chopped scallions
• 1/4 head chopped Chinese cabbage
• 1 tbsp. chopped fresh ginger
• 3 tbsp. oil
• 3 eggs, beaten
• 1/2 lb. pork, diced
• Salt & pepper
• 1/2 tsp. MSG
• 2 tbsp. soy sauce
• 1/2 tsp. sugar
• 1/2 c. chopped parsley

 

Prepare all ingredients and make sure they are within easy reach.

In the wok heat oil to high temperature (just below sizzling). Cook pork until no longer pink. Add scallions and rice, stirring. When well heated, add cabbage and stir fry five minutes. Add ginger, pork and seasoning. Stir well. Make hole in center of mixture and add eggs. Stir fry 3 minutes and mix into rice. Sprinkle with parsley and serve hot at once.

• 1 lb. fresh broccoli 
• 3 oz. oyster sauce
• 2 tbsp. corn starch 
• 2 tbsp. soy sauce   Garlic to taste
• 1 c. chinese fried noodles (prepared as on pkg.)
• 3/4 lb. fillet of beef cut in 1/2" strips

Heat 1 tablespoon oil in wok; brown beef. Remove beef and set aside. Add broccoli, soy sauce and cook for about 15 minutes. Dissolve corn starch in 1/4 to 1/2 cup water; add with remaining ingredients including beef. Let simmer for about 5 to 7 minutes. Serve over noodles.