| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | 4 | Servings | ||
INGREDIENTS
| 2 | tb | Vegetable oil; divided |
| 2 | Eggs; beaten | |
| 1 | sm | Onion; chopped |
| 1 | Carrot; peeled and chopped | |
| 2/3 | c | Diced ham |
| 1/2 | c | Frozen green peas |
| 1 | lg | Clov garlic; minced |
| 3 | c | Cold cooked rice |
| 3 | tb | Reduced-sodium soy sauce |
| 1/8 | ts | Pepper |
INSTRUCTIONS
1. Heat 1 tablespoon oil in wok or large skillet over medium-high heat until hot. Add eggs; rotate wok to swirl eggs into thin layer. Cook eggs until set and slightly brown; break up with wooden spoon. Remove from wok to small bowl. 2. Heat remaining 1 tablespoon oil until hot. Add onion and carrot; stir-fry 2 minutes. Add ham, peas and garlic; stir-fry 1 minute. 3. Add rice; cook and stir 2 to 3 minutes or until rice is heated through. Stir in soy sauce and pepper until well blended. Stir in cooked eggs. Happily scanned and "Busted" by Pamela Creeden 04/16/98 Recipe by: Best Recipes, $.99 Recipes, p.73 Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com> on Apr 17, 1998
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