Yield: 6 servings
Measure | Ingredient |
---|---|
¼ cup | PEANUT OR OTHER SALAD OIL |
4 \N | EGGS, WELL-BEATEN |
1 cup | CHOPPED ONION |
1 \N | (10-oz)BOX FROZEN PEAS & CARROTS, THAWED |
2 teaspoons | SALT |
4 cups | COLD COOKED RICE |
3 tablespoons | SOY SAUCE |
½ cup | DICED COOKED HAM |
2 \N | SCALLIONS, FINELY CHOPPED |
Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add eggs, stir-fry ½ munite until firm (same as scrambled eggs). Remove, cut into small pieces and set aside set aside. Heat remaining oil over high heat; lightly brown onion. Add peas and carrots and salt; stir-fry 1 minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham, scallions and egg; mix well and serve hot. Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL