| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Meats | Chicago | Rice | 4 | Servings |
INGREDIENTS
| 1/4 | c | Peanut oil |
| 2 | Eggs; lightly beaten | |
| 3 | Green onions; chopped | |
| 3 | c | Cooked rice |
| 2 | tb | Soy sauce |
| 1 | c | Cubed or shredded cooked pork |
| 1 | sm | Carrot; grated |
| 1 | c | Cooked green peas; warm |
INSTRUCTIONS
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. PINE YARD CHURCH STREET, CHICAGO From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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