2 cups cooked rice, cooled (see the bag for prep) 2 cups chicken broth used instead of water is my recipe slice up a beautiful .5 lb piece of filet mignon. Thin, then lay down and cut twice 1 egg half cup of frozen peas/carrots 4 oz of fresh uncut mushrooms (baby ballas) if you can get em 1 small onion 1 thick walled red bell pepper (fresh) out of the garden if you can Soy sauce Extra Virgin Olive Oil (anything Bertolli or better) 2 tablespoons garlic juice Stir fry the meat until niot quite brown in a wok at very high temp in the olive oil, add the pepper, mushrooms (sliced up) and peas/carrots. Stir Fry until blended well but veg's are still crunchy. Remove to another holding pan for a minute. Scramble the egg, drop it in hot reheated wok.Scramble. Push to the side, add back the previous cooked meat/veggies. add garlic juice, some sesame oil and soy to color/ taste. Stir Fry hard for a couple of minutes never leaving it still. Add the rice and blend it together Call me and invite me over for dinner! Yummy!!!!!!!!!!!!!!!!!