Ingredients:
2 cups dry rice
3 eggs
12 jumbo shrimp
1/2 pound roast pork (cha siu)
1/2 cup green peas
1 stalk scallion
1 cup shredded iceberg lettuce
2 tablespoons light soy sauce
vegetable oil for stir frying
Salt to taste

Preparation:
1. Cook rice and let stand overnight
2. De-shell and de-vein shrimp, rinse and drain
3. Dice roast pork into small pieces
4. Rinse lettuce leaves, shake off excess water and shred
5. Rinse and finely chop scallion

Cooking instructions:
1. Scramble eggs with a little oil and sprinkle of salt, set aside
2. Heat wok with a small amout of oil and a sprinkle of salt, stir fry peas for about 1 minute, set aside
3. Stir fry roast pork for about 2 minutes to heat, set aside
4. Heat wok with 1 teaspoon of oil and a sprinkle of salt, stir fry shrimp about 5 minutes or until done, set aside.
5. Heat 2 tablespoons of oil in wok.
6. Add rice and break it apart with spatula as it is being re-heated from standing overnight.
7. When it has heated through, add all the ingredients and the lettuce into the rice and mix thoroughly.
8. Sprinkle 2 tablespoons of soy sauce over rice and mix again.
9. Adjust flavor with a little more soy sauce or salt as desired.
10. Sprinkle chopped scallion over the top.

Makes 8 servings.