| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Pittsburgh | Eggs | 6 | Servings |
INGREDIENTS
| 1/4 | c | Peanut or other salad oil |
| 4 | Eggs; well-beaten | |
| 1 | c | Chopped onion |
| 1 | Box (10-oz) frozen peas & carrots; thawed | |
| 2 | ts | Salt |
| 4 | c | Cold cooked rice |
| 3 | tb | Soy sauce |
| 1/2 | c | Diced cooked ham |
| 2 | Scallions; finely chopped |
INSTRUCTIONS
Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add eggs, stir-fry 1/2 munite until firm (same as scrambled eggs). Remove, cut into small pieces and set aside set aside. Heat remaining oil over high heat; lightly brown onion. Add peas and carrots and salt; stir-fry 1 minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham, scallions and egg; mix well and serve hot. ANNA KAO'S PITTSBURGH, ASPINWALL From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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