6 1.5lbpork shoulder roast, cubed 3Tsalad oil 6green onions, sliced thinly 1cchinese cabbage, shredded 1cmung bean sprouts 3ccooked steamed rice 1Tsesame oil 0.25csoy sauce 1egg, beaten Chop pork shoulder into 3/4" cubes; place in freezer bag; freeze. To prepare: thaw pork cubes before cooking. Heat salad oil in wok until hot; carefully add cubed pork. Stir-fry until completely cooked; remove pork from wok and reserve. Add onions, cabbage and bean sprouts to oil remaining in wok; stir-fry just until tender-crisp. Remove vegetables from wok and reserve with pork. Add cooked rice to oil remaining in wok (add 1 to 2 tablespoons oil if necessary) and fry lightly until each grain is separate, coated and hot. Return vegetables and pork to wok and mix with rice until hot; add sesame oil and soy sauce to taste. Push rice mixture up wok sides and add beaten egg to bottom of wok; cook and stir until set. Toss egg lightly with fried rice; serve hot.