Directions
Heat the oil in a wok or large frying pan. Add the onion and garlic and cook for about 2 minutes, until softened. Add the pork to the softened onion and garlic. Stir-fry until the pork changes color and is cooked. Add the eggs and cook until scrambled into small lumps. Add the rice and continue to stir and toss, to coat it with the oil’ and prevent it from sticking. Add the fish sauce, soy sauce and sugar and mix well. Continue to fry until the rice is thoroughly heated. Garnish with sliced scallions, red chilies and lime wedges. if you like, top with a few strips of egg omelet.

Directions
Combine egg, water and 1/8 teaspoon salt and beat. Heat wok or large skillet over medium high heat. Add 2 teaspoons oil and pour in egg mixture. Tilt pan to coat surface. Cook until pancake is set and bottom is slightly golden. Turn and cool, then roll up tightly and slice crosswise into slivers. Set aside.

Heat 3 tablespoons oil in wok or large skillet. Add pork, season with sugar and 1/2 teaspoon salt. Stir-fry over high heat until browned and cooked. Add green onions and celery and cook until crisp-tender. Add rice and bean sprouts and cook until rice is heated through, stirring to mix with meat and vegetables. Add soy sauce and stir to mix.

Make well in center of rice, pour in beaten eggs, allow to set then scramble with chopsticks and stir into rice. Or heat 1 tablespoon oil in separate pan, pour in eggs and allow to set, pushing set portion aside to allow uncooked egg to run underneath. Cut into strips and stir into rice. Turn rice out onto platter and top with chopped cooked pork and slivered egg.

Directions
Bring a large pot with 2 to 3 quarts of water to a boil. Place rice in a strainer and run cold water through to wash it. Add rice and boil, uncovered, 10 minutes. Test a grain. Rice should be cooked through, but not soft.

Drain into a colander in the sink. Run cold water through rice and stir with a fork. Toss with 1 teaspoon oil.

Add 3 teaspoons oil to wok and heat on high. When oil is smoking, add egg and scramble well. Immediately add rice and onion. Toss for 2 minutes. Add garlic, peas and pork. Toss 1 minute. Add cabbage, sugar, salt and pepper to taste.

Mix soy sauce and hoisin sauces and add to rice. Add scallions. Toss well, about 1 minute.

Directions
Heat oil in wok. Add sesame oil, if desired. Add green onions and garlic. Stir fry over moderate heat until limp. Add rice. With a spatula or large wooden spoon, stir until the grains are thoroughly coated with oil and begin to color lightly, about 7 to 8 minutes. Add a little additional oil if rice seems dry. Mix in water chestnuts and pork. Stir fry about 3 to 4 minutes. Stir in soy sauce and season lightly with pepper. Pour eggs over rice. Stir and lift for about 1 minute until eggs are cooked. Stir in bean sprouts and serve. Pass additional soy sauce at the table.

Directions
Cook rice in water as directed on package. Meanwhile, heat oil in large skillet over medium-high heat until hot. Add beef; cook and stir until browned. Add peas and carrot; cook and stir 4 to 5 minutes or until vegetables are tender. Stir in cooked rice, onions and stir-fry sauce.

Reduce heat to medium-low; cook 5 minutes or until thoroughly heated, stirring occasionally. Sprinkle with peanuts.

Directions
Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside.

Add ground beef and next 3 ingredients to same pan over medium heat. Saute about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat.

Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.

Directions
In a medium bowl, combine the sirloin with 1 tablespoon of the soy sauce, 1 teaspoon of the sesame oil, and a pinch of red-pepper flakes. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and return it to the pot.

Meanwhile, heat a large nonstick frying pan over moderately high heat. Put the beef mixture in the pan and cook, stirring occasionally, until browned and just cooked, 1 to 2 minutes. Remove. Put the watercress and the teaspoon of soy sauce in the pan and cook until the watercress is just wilted, about 30 seconds. Remove.

Reduce the heat to moderate. Put a few drops of sesame oil in the frying pan. Add the egg to the pan and cook until just done, about 30 seconds. Remove from the pan and cut into thin strips. Heat the cooking oil in the pan over moderately high heat. Add the scallions and 1/8 teaspoon red-pepper flakes and cook, stirring, for 1 minute.

Add the cooked rice to the pan and heat, stirring, for 3 minutes. Add the remaining 2 tablespoons soy sauce, the beef, watercress, and egg. Heat, stirring, 1 to 2 minutes longer. Drizzle the remaining teaspoon of sesame oil over the top.

Directions
Brown beef, garlic, and ginger over medium heat for eight to ten minutes.

Pour off drippings. Remove beef. In the same skillet, heat oil. Stir fry red pepper and snow peas for three minutes. Add rice, soy sauce, sesame oil, and beef. Heat for five minutes. Add scallions and serve.

Directions
Heat 2 of olive oil in a large skillet. Saute the cilantrillo, red pepper, bean sprouts, and lettuce over medium-high heat for 2 minutes. Add the meat, chicken, shrimp and saute. Add the eggs and cook until scrambled soft. Set aside.

In another pan, heat the remaining oil. Add the rice and the soy sauce and cook over high heat, stirring constantly, until the rice has become golden in color. Add the egg mixture, salt (careful, only if necessary), and pepper, turn the heat to medium, and cook for another 2 minutes. Serve.

Directions
Heat oil in skillet on medium high heat. Add chicken, cook and stir 5 minutes or until cooked through. Add broth and soy sauce and bring to a boil.

Stir in vegetables and rice and cover. Reduce heat to low and cook for 5 minutes. Stir before serving.