Gyoza and Fried Rice

Gyoza wraps
1 lb ground pork
3 green onions- chopped
1/2 tsp garlic powder
1/2 tsp ground ginger
1/3 cup soy sauce
oil for cooking
1 egg or water for sealing
Mix all in bowl. Add a Teaspoon of the mixture to each gyoza round. Cover ends with beaten egg or water using your finger or brush. Seal with fingers or gyoza press from the store. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their height. Lower the heat, place lid on pan and wait until all the water has vaporized.

Cold cooked rice (day old works great)
Meat-cooked and chopped: Bacon (used), or chicken or beef pieces
Eggs-Scrambled
Vegetables-any I used carrots, peas, corn, Lima beans
Oil
Soy sauce- to taste
Salt and pepper
Garlic Powder-1/2 tsp
Heat oil in pan. Fry meat, eggs, and vegetables for a few minutes separately, set aside. Add rice to pan and break clumps and stir occasionally till rice is heated about 5 minutes. Add the rest of the ingredients and add soy sauce around rim of pan. Fry until all ingredients are mixed throughout the rice. I find it helps to "fluff" the rice when frying by mixing upwards then in a normal stirring way.