This feeds 9-13, usually with a little left for midnight snack.

10 cups cooked white rice

1/2 hour before rice is done this stuff needs to be made ready:

1 to 1-1/2 bunch celery chopped up relatively small
1 whole onion chopped (1/4″ or smaller)
1 to 1-1/2 cup carrots cup thin/small
3-6 bunches scallions chopped 1/4″
frozen peas maybe 3/4 – 1 cup
1-3 lbs pork cut into 3/4″ or smaller pieces, use less if you want.
bacon – cut off 1/4 of the slab then cut up – dice that 1/4 slab
3 eggs scrambled (small curds) by themselves
salt
soy sauce
sesame oil – optional (adds character of flavor.)

in large soup size pan brown bacon.

Put in pork and fully cook

when done, you gotta decide if that is too much grease and drain out what you don’t want – I usually leave enough in to keep the flavor it gives to rice.

remove pork/bacon and put in carrots and a cup or so of water – high heat cook until starting to tender. By the time everything is done this makes the carrots fully cooked. I personally don’t like cooked carrots but they are good for me so this is my ‘fix’ – cook the living daylight out of them. If you like carrots cook them less – the veggies are supposed to have a little crunch.

add onions and peas cook a little more (until onions start to turn clear 1-3 minutes at high heat), make sure peas are warmed through.

add the remaining stuff except eggs and heat up (keep them crisp)

add the pork/bacon back in, stir, divide into 1/2′s into another same size pan. If the meat has cooled (it should still be hot) add it with the veggies so it will be hot about the same time the veggies are just “so”.

add soy sauce, salt, sesame oil to taste

add 1/2 eggs to each pan stir

add 1/2 rice to each pan, mix and add soy sauce, salt to taste if needed.

done.

You can add other things instead of or in addition to what is listed above:
shrimp, little red hot peppers, red/yellow/green bell peppers, chicken, etc.

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