Yield: 4 Servings
|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.
CHURCH STREET, CHICAGO
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .