3 c  Cooked long-grain rice,

           - preferably cold
      3 tb Peanut or vegetable oil

    1/2 ts Salt

      1 ts Shrimp paste, or more (opt.)

    1/2 ts Sugar

  1 1/2 tb Soy sauce

      2 ts Oyster sauce

      2 lg Eggs; lightly beaten with

      1    Egg yolk

    1/2 c  Cooked bay shrimp

    1/2 c  Chinese barbecued pork

           - cut into 1/4-inch pieces
    1/2 c  Leftover cooked chicken

           - cut into 1/4-inch pieces
    1/2 c  Fresh or frozen peas

           - blanched
      1 c  Finely shredded romaine

           -=OR=- Iceberg lettuce
    1/2 c  Chopped green onions

  BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands
  into a large bowl. Over medium- high heat, preheat wok until hot. Add oil;
  tilt wok to coat sides. When oil is moderately hot, add salt and the
  optional shrimp paste, stir until fragrant or for 5 seconds. Immediately
  add rice and quickly stir-fry, pressing and poking at clumps of rice until
  all grains are separated, without browning rice (about 3 minutes). Season
  with sugar, soy sauce and oyster sauce. Stir-fry until each grain is evenly
  coated (about 1 minute). Push rice to sides of wok. Add beaten egg mixture
  to center of wok, and allow to cook, lightly beating eggs in center only
  (about 1 minute). Toss together with rice. (Small flecks of egg will appear
  interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas,
  lettuce, and green onions; toss and stir until mixed and heated through and
  lettuce is wilted (about 2 minutes).