| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Chinese, Rice, To post | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Cooked chicken, * see note |
| 2 | Eggs | |
| 1/4 | c | Onion, diced |
| 1/4 | c | Green onion- white part |
| sliced thin | ||
| 4 | c | Cold cooked rice |
| 1/4 | c | Peas, cooked |
| 1 | T | Soy sauce |
| 1/4 | c | Green onion-green part |
| thinly sliced |
INSTRUCTIONS
If using chicken, shred. If using pork, beef or bacon, dice. Break eggs into bowl and beat with a fork. Heat frying pan and make very thin (1/16") omelet. If pan is small, cook in two batches. When cool, roll omelets and cut crosswise to produce 1/8" wide strips. Heat wok. Add peanut oil, meat, onion and white portion of green onion. Stir fry 2 minutes. Add peas, egg strips, rice and soy sauce. Stir fry 3 minutes until heated through. Serve garnished with green part of green onions. Notes: Makes - 6 Cups * You can also use pork, beef, shrimp, bacon, or combination. Formatted & Busted by RecipeLu <recipelu@recipelu.com> Posted to recipelu-digest Volume 01 Number 225 by RecipeLu <recipelu@geocities.com> on Nov 09, 1997
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