Fried rice #03
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .