Chinese Fried Rice

2 to 2 1/2 Cups water, stock, or consomm√©’
3/4 Teaspoon salt
1 Tablespoon melted margarine (optional)
1 1/2 Cup uncooked white or brown rice
4 Minced scallions
3 Eggs
3 Tablespoons soy sauce
Bring water, stock or consomm√©’ to a rolling boil (use larger amount of liquid if using brown rice). Add salt and margarine. Slowing add rice and stir. Cover and cook over slow heat. White rice will take from 25 to 35 minutes, brown rice from 40 to 50. If the rice becomes too dry, add 1/4 cup or more boiling water. When grains have swelled to capacity, uncover the pot for about the last 5 minutes of cooking. Continue to cook the rice over very low heat, shaking the pot from time to time until grains have separated. Or fluff the cooked rice with a fork. Heat oil in a large skillet. Toss in rice until hot and golden. Add salt and scallions. When these ingredients are well mixed hollow a center in the rice. Break eggs in to the hollow and scramble semi cooked, then stir into the rice mixture. Sprinkle with soy sauce. Stir and serve hot. Serves