Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Cold cooked rice
   3                    eggs, slightly beaten
     1/3  cup           raw shrimp, cleaned and slivered
     1/3  cup           Bbq pork
     1/2  teaspoon      cornstarch
   1      teaspoon      wine
   1      tablespoon    soy sauce
     1/4  teaspoon      msg (optional)
   2                    green onions, diced
   1      teaspoon      salt
                        peanut oil

Preparation:

Pan-fry the eggs into thin sheets in a frying pan. Remove and cut into small strips. Heat peanut oil over high heat. Stir-fry shrimp and chicken. When done, sizzle in 1 tsp. wine. Add the cooked rice. Stir until well-mixed. Add 1 tbsp. soy sauce, 1/4 tsp. MSG and the diced green onion. Add 1 tsp. salt (or more). Stir-fry for at least 10 minutes over MEDIUM heat. Add egg strips. Serve hot. Note: The cooked rice should not be sticky. It might even be better to use day-old rice. If you must use freshly cooked rice, you may spread the rice on a cookie sheet and let cool completely before you stir-fry it. SOURCE: Stella Chan's "Secrets in the Art of Chinese Cooking"