3 c  Cooked long-grain rice,
- preferably cold
3 tb Peanut or vegetable oil
1/2 ts Salt
1 ts Shrimp paste, or more (opt.)
1/2 ts Sugar
1 1/2 tb Soy sauce
2 ts Oyster sauce
2 lg Eggs; lightly beaten with
1    Egg yolk
1/2 c  Cooked bay shrimp
1/2 c  Chinese barbecued pork
- cut into 1/4-inch pieces
1/2 c  Leftover cooked chicken
- cut into 1/4-inch pieces
1/2 c  Fresh or frozen peas
- blanched
1 c  Finely shredded romaine
-=OR=- Iceberg lettuce
1/2 c  Chopped green onions

BREAK UP CLUMPS OF RICE by gently rubbing between the palms of your hands
into a large bowl. Over medium- high heat, preheat wok until hot. Add oil;
tilt wok to coat sides. When oil is moderately hot, add salt and the
optional shrimp paste, stir until fragrant or for 5 seconds. Immediately
add rice and quickly stir-fry, pressing and poking at clumps of rice until
all grains are separated, without browning rice (about 3 minutes). Season
with sugar, soy sauce and oyster sauce. Stir-fry until each grain is evenly
coated (about 1 minute). Push rice to sides of wok. Add beaten egg mixture
to center of wok, and allow to cook, lightly beating eggs in center only
(about 1 minute). Toss together with rice. (Small flecks of egg will appear
interspersed in the rice.) Add shrimp, barbecued pork, chicken, peas,
lettuce, and green onions; toss and stir until mixed and heated through and
lettuce is wilted (about 2 minutes).