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, .