| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Chinese | Rice | 4 | Servings |
INGREDIENTS
| 1 | c | Roast pork |
| 1/4 | c | Scallions |
| 2 | Eggs | |
| 4 | c | Cold cooked rice (up to) |
| 3 | tb | Oil |
| 1/2 | ts | Salt |
| 1 1/2 | tb | Soy sauce |
INSTRUCTIONS
1. Dice roast pork. Cut scallions in 1/2-inch sections. Beat eggs well. 2. Break up and separate the cold cooked rice, as in step 1 of "Simple Fried Rice". 3. Heat oil. Add pork and scallions and stir-fry to coat with oil. 4. Add rice, salt and soy sauce; stir-fry to heat thoroughly. (If necessary, add a few more drops of oil to prevent burning.) 5. Add beaten eggs and fold in until they begin to set. Serve hot. VARIATIONS: 1. For the pork, substitute ham. 2. In step 3, before adding the pork, scramble the beaten eggs lightly; then add pork and scallions. (Omit step 5.) 3. Omit the scallions. In step 3, add with the pork 1/4 pound bean sprouts, blanched, and 1 onion, diced; stir-fry together 1/2 minute. Next, add 1/4 cup stock and 2 teaspoons sherry and cook, covered, 1 minute more. Then pick up steps 4 and 5. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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