Source: Joseph Lee, Fat's Asia Bistro and Dim Sum Bar, Roseville, California

5 ounces cooked rice stick
1 ounce red bell pepper, julienned
1 ounce green bell pepper, julienned
1 ounce scallion whites
1 ounce onions, sliced
3 ounces BBQ pork
3 ounces shrimp, 70-90 rock
2 tablespoons curry powder
1/4 teaspoon salt
1/8 teaspoon sesame seed oil
2 ounces scrambled egg

Cook bell peppers, onion, BBQ pork and shrimp in hot oil. Drain and hold.

Scramble egg and then add curry powder, salt, and the remaining ingredients. Stir fry quickly and serve.