Fried rice #03

Yield: 4 Servings

Measure Ingredient
¼ cup Peanut oil
2 Eggs; lightly beaten
3 Green onions; chopped
3 cups Cooked rice
2 tablespoons Soy sauce
1 cup Cubed or shredded cooked pork
1 small Carrot; grated
1 cup Cooked green peas; warm

Heat 2 tablespoons of the oil in a wok or heavy skillet. Stir-fry the eggs until cooked but still moist, breaking up clumps. Reserve. Heat the remaining oil in the wok and stir-fry the green onions until tender. Mix in the rice, soy sauce, pork and carrot, stirring well after each addition.

Add the eggs, stir well, and remove to a serving dish. Sprinkle the peas over and serve.

PINE YARD

CHURCH STREET, CHICAGO

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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