2 large eggs
1/2 teaspoon salt (I always leave salt out of anything with soy sauce)
5 Tablespoons peanut oil, divided
1 cup chopped green onions
4 cups cold cooked rice
2 Tablespoons chicken broth
3 Tablespoons soy sauce
1/2 teaspoon pepper
2 teaspoons sesame oil
Beat eggs with 1/4 teaspoon salt in a small bowl.
Heat 2 tablespoons oil in wok over medium heat for 1 minute.
Pour in eggs.
Stir continuously until eggs are cooked dry and separated into small pieces.
Remove cooked eggs from wok and set aside.
Heat 3 tablespoons oil in wok over medium-high heat for 1 minute.
Add onions and rice.
Stir-fry 5 minutes.
Add chicken broth, remaining salt and soy sauce.
Stir to mix well.
Stir in cooked eggs, pepper and sesame oil.
Makes 4-6 servings.
When I make the above, I also add whatever else I want, like shrimp, pork, beef veggies, etc.
Usually I would stir fry them before doing the rice and set them aside until after everything else is cooked and add them at the end and cook long enough to heat.