Emerald Fried Rice

225 g (8 oz) spring greens, finely shredded
2 teaspoons salt
5 tablespoons vegetable oil
3 eggs, lightly beaten
2 spring onions, finely chopped
450 g (1 lb) cooked rice
pinch of MSG (optional)
75 g (3 oz) ham, finely shredded

Sprinkle the finely shredded greens with 1 teaspoon salt and leave for 10 minutes, then squeeze out the liquid and chop finely. Heat 1 tablespoon of oil in a frying-pan or crepe pan. Pour in the beaten egg and allow to spread thinly over with a palette knife and cook the other side gently. Remove the omelet and cut into fine shreds. Heat another tablespoon of oil in the frying-pan and add the finely chopped greens. Stir-fry for about 30 seconds, then remove from the pan. Heat the remaining oil in a wok until it is smoking. Add the spring onions, then the rice, and toss well together until the rice is heated through. Add the remaining salt with the MSG, greens, omelet shreds and ham. Toss all together and serve hot on a serving dish. - rec.food.recipes/elly (egad)/1999