| 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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