Took a cooking class in college and picked this up from a chef instructor

Ingredients

1. 4 cups long grain rice, cooked and well chilled
2. 1 cup beef, pork, or shrimp, cooked and diced
3. 1 stalk celery, sliced thinly on bias
4. 2 scallions sliced 1/2in on bias
5. 1 tomato peeled, seeded, and chopped
6. 2 tablespoons soy sauce
7. 2 eggs
8. 3 tablespoons oil, peanut or vegetable
9. 1-2 sprigs flat leaf parsley, chopped

Steps

1. In a wok or large frying pan heat 1 tablespoon of oil and scramble eggs, remove and set aside

2. Add remaining oil and stir fry meat until just heated through, remove with a slotted spoon and set aside

3. Add rice and toss to coat with oil and heat through

4. Add eggs to rice and stir to break up eggs, add meat and remaining ingredients, reserving dark parts of scallions for garnish

5. Stir fry to heat through, and serve

6. NOTE: have all ingredients prepared before starting, as stir frying is very quick

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