- Either steam 1 cup of long-grain rice in 2 cups of lightly salted water, or, better yet, use leftover rice.
- Heat some oil in a wok. Chop up 3-4 green onions including the tops and stir-fry them slightly. Add the cooked rice and stir-fry it with the onions. Stir the rice around so the grains separate as much as possible.
- Push the rice up the sides of the wok, leaving an empty space in the bottom. Add another tablespoon or so of oil to the empty space. While it heats, beat 4 eggs together in a separate bowl. Add them to the hot bowl and swirl the wok over the heat so that the eggs cook to the bottom in an even layer.
- When all the egg is solid but still moist, take a sharp knife and cut it (still in the wok) quickly into narrow strips, as narrow as you can reasonably manage, like 1/4 to 1/2 inches. Then cut those strips crosswise to make small chunks of cooked egg. Mix the chunks in with the rice.
- Once again, push the rice mixture up the sides of the wok and heat a little more oil. Meanwhile, chop some leftover cooked chicken meat, 1 to 2 cups worth. Add the pieces to the hot oil and stir-fry them to heat, then mix them with the rice.
- You can stop and serve at this point, or you can also add some fresh ginger peeled and cut into matchstick-sized pieces, fresh chopped garlic, water chestnuts, bamboo shoots, or even a little bit of horseradish, any or all to taste.
Serve immediately. Feeds 4-6.