| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Rice |
4 |
Servings |
INGREDIENTS
| 2 |
oz |
Chinese barbecued pork |
| 1/4 |
lb |
Fresh or frozen peas |
| 2 |
tb |
Oil; preferably peanut |
| 2 |
c |
Long-grain rice; steamed and chilled |
| 1 |
ts |
Salt |
| 2 |
|
Eggs; beaten |
| 4 |
oz |
Fresh bean sprouts |
| 2 |
tb |
Finely chopped scallions |
INSTRUCTIONS
GARNISH
CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water
for about 5 minutes if they are fresh or 2 minutes if they are frozen.
Drain them 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.
Date: 6/28/96 7:27 AM
From: dlassiter@atsva.com
MC-Recipe Digest V1 #133
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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