---------- Recipe via Meal-Master (tm) v8.02
  Categories: Seafood, Meats, Oriental
       Yield: 4 servings
       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).