Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Vegetable oil; divided |
2 \N | Eggs; beaten |
1 small | Onion; chopped |
1 \N | Carrot; peeled and chopped |
⅔ cup | Diced ham |
½ cup | Frozen green peas |
1 large | Clov garlic; minced |
3 cups | Cold cooked rice |
3 tablespoons | Reduced-sodium soy sauce |
⅛ teaspoon | Pepper |
1. Heat 1 tablespoon oil in wok or large skillet over medium-high heat until hot. Add eggs; rotate wok to swirl eggs into thin layer. Cook eggs until set and slightly brown; break up with wooden spoon. Remove from wok to small bowl.
2. Heat remaining 1 tablespoon oil until hot. Add onion and carrot; stir-fry 2 minutes. Add ham, peas and garlic; stir-fry 1 minute.
3. Add rice; cook and stir 2 to 3 minutes or until rice is heated through.
Stir in soy sauce and pepper until well blended. Stir in cooked eggs.
Happily scanned and "Busted" by Pamela Creeden 04/16/98 Recipe by: Best Recipes, $.99 Recipes, p.73 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@...> on Apr 17, 1998