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Ingredients:
2 cups cooked rice,
2 eggs,
5 scallions with the greens; chopped,
1 1/2 tbsp dark soy sauce,
Salt and pepper to taste,
Oil for frying.

Method:
Beat the eggs in a bowl. Add salt and pepper and whisk. Heat little oil in a pan. Pour the eggs into the pan. Cook stirring to scramble them. When cooked remove from the pan. In the same pan add little more oil and then saute the onions for few minutes on low flame. Then add soy sauce, salt, pepper and mix well. Add in the rice, stir properly so that it is coated well with the onions and seasonings. Add the scrambled eggs, stir fry for few minutes and then serve hot.

Ingredients:
1 cup cooked rice,
4 eggs, beaten with little salt,
1 cup bacon; diced,
1/4 cup finely chopped garlic,
1/4 cup finely chopped ginger,
1/2 cup scallions,
Chinese cooking wine as per taste
Chinese soy sauce as per taste,
Olive oil.

Method:
Heat oil in a wok and then pour the eggs into it. Stir with the spoon and shred it while cooking. Drain and remove the egg from the wok. In the same wok add garlic, ginger and scallions Let this cook en add the bacon, wine, soy sauce, salt and keep mixing. Cook till bacon is tender. Then add the egg shreds and cooked rice and mix well. Cook for 2 minutes and then remove from flame. Serve hot.

TIP:
Replace bacon with any other meat of you choice like chicken.

Ingredients:
2 cups cooked rice,
2 tbsp chopped ginger,
250 gms cabbage, shredded,
100 gms button mushrooms, cut into halves,
2 capsicums, diced,
1 carrot, chopped,
3-4 twigs of spring onions, chopped,
2 tbsp red chilli flakes,
Sesame Oil for frying.

For Seasoning:
2 tbsp soy sauce,
Salt and pepper to taste,

For garnishing:
Chopped Celery

Method:
Heat the oil in a wok (kadhai) and fry the ginger till you smell its aroma. Add in all the vegetables and saute 3-4 minutes on medium high flame to retain their crispiness. Add the seasonings to the vegetables and stir fry till it becomes dry. Add in rice and mix well. Garnish with celery and serve with hot garlic and chilli sauce or any gravy.