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Ingredients
- 2 ounce Chinese barbecued pork, cut into fine dice
- 1/4 lb Fresh or possibly frzn peas, blanched 5 or possibly 2 min
- 2 Tbsp. Oil, preferably peanut
- 2 c. Long-grain rice, steamed and chilled
- 1 tsp Salt
- 2 x Large eggs, beaten
- 4 ounce Fresh bean sprouts, about 1 c. GARNISH
- 2 Tbsp. Scallions, finely minced
Directions
- Drain peas in a colander. Heat a wok or possibly large skillet till it is warm. Then add in the oil and wait till it is almost smoking. Add in the cooked rice and stir-fry it for 1 minute, and then add in the barbecued pork, peas and salt.
- Continue to stir-fry the mix for 5 min over high heat. Next add in the beaten Large eggs and bean sprouts and continue to stir-fry for 2 min or possibly till the Large eggs have set. Turn the mix onto a plate and garnish it with the scallions. Serve at once, or possibly let it cold and serve as a cool rice salad. Here are some hints for fried rice. The cooked rice should be cold.
- Never put soy sauce into fried rice. Do not precook the egg. And, be sure the oil is warm sufficient to not saturate the rice.
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