Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 ounces | Chinese barbecued pork |
| ¼ pounds | Fresh or frozen peas |
| 2 tablespoons | Oil, preferably peanut |
| 2 cups | Long-grain rice, steamed |
| 2 tablespoons | Finely chopped scallions and chilled |
| 1 teaspoon | Salt |
| 2 \N | Eggs, beaten |
| 4 ounces | Fresh bean sprouts |
GARNISH
CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. Serve at once, or let it cool and serve as a cold rice salad.
KEN HOM - PRODIGY GUEST CHEFS COOKBOOK