INGREDIENTS

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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