Ken hom's fried rice

Yield: 1 Servings

Measure Ingredient
- Ken Hom, Guest Chef
2 ounces Chinese barbecued pork; cut into fine dice
¼ pounds Fresh or frozen peas; blanched 5 or 2 minutes
2 eaches Tb Oil; preferably peanut
2 cups Long-grain rice; steamed and chilled
1 teaspoon Salt
2 eaches Eggs; beaten
4 ounces Fresh bean sprouts; about 1 cup
GARNISH
2 eaches Tb Scallions; finely chopped

YIELD: 4 SERVINGS

Drain peas in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. Serve at once, or let it cool and serve as a cold rice salad. Here are some hints for fried rice. The cooked rice should be cool. Never put soy sauce into fried rice. Don't precook the egg. And, be sure the oil is hot enough to not saturate the rice.

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