Emerald fried rice

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2/3 lbs. baby bok choy
1 teaspoon salt
3 oz. ham or barbecued pork (diced)
1 egg (beaten)
2 Tablespoons chopped green onions
4 cups cooked white rice
4 Tablespoons cooking oil
2 teaspoons salt
¼ teaspoon MSG (optional)

Directions:

1. Cut the baby bok choy into shreds.Dice the ham or barbecued pork.
2. Heat 1 Tablespoon of cooking oil in the wok. Pour in the beaten egg and make a thin egg pancake. Remove the egg pancake and cut it in 1/3" pieces.
3. Heat 1 more Tablespoon of cooking oil in the wok. Stir fry the baby bok choy for about 30 seconds and remove it from the wok.
4. Heat another 2 Tablespoons of oil in the wok. Stir fry the chopped green onions for about 5 seconds. Then put in the rice and mix well. Reduce the heat to medium, and stir until the rice is thoroughly heated. Add 1 teaspoon of salt, then add the cabbage, egg, and ham (pork). Stir well and serve.