--------------------------------CATE VANICEK--------------------------------
        c  Cold cooked rice
      3    Eggs, slightly beaten

    1/3 c  Raw shrimp, cleaned and

           Slivered
    1/3 c  BBQ pork

    1/2 ts Cornstarch

      1 ts Wine

      1 tb Soy sauce

    1/4 ts MSG (optional)

      2    Green onions, diced

      1 ts Salt

           Peanut oil
  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-frry
  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.