INGREDIENTS

INSTRUCTIONS

Advance preparation: Preheat the oven to 325. In a small bowl, beat
the eggs with a fork and refrigerate. Discard the seeds and stem from
the bell pepper, and then cut the pepper into 1/4 inch cubes. Discard
the stem ends from the zucchini, and then cut the zucchini on a sharp
diagonal into 1/4 inch thick slices. Overlap the zucchini slices and
cut into 1/4 inch matchstick pieces, place the pieces together and  cut
into 1/4 inch cubes. Discard the corn husks and cut the kernels  off
the cob. Cut the green onions on a sharp diagonal into 1/4 inch  long
pieces. In a small bowl, combine all the vegetables and  refrigerate.
Toast the pecans in the preheated oven for 15 minutes,  and then set
aside. Place the cold cooked rick in a plastic bag and  squeeze the bag
with fingers to separate the rice into individual  grains. Divide the
cooking oil, putting 1 T in one small container  and 2 T in another.
Set aside the cilantro. In a small container; set  aside the garlic.
Place the ancho chiles in a small bowl and cover  the chiles with
boiling water. When the chiles soften, mince the  chiles finely. In a
small bowl, combine the minced chiles with the  remaining sauce
ingredients.  Final cooking steps: Chop the fresh cilantro and set
aside. Place a  wok over the highest heat. When the wok becomes very
hot, add 1 T of  the oil to the center. Roll the oil around the wok and
when the oil  gives off just a wisp of smoke, add the eggs. Stir and
toss the eggs  until they are softly scrambled, then slide them onto a
plate.  Immediately return the wok to the highest heat. Add the
remaining  cooking oil and the garlic. Stir-fry the garlic, and soon as
it turns  white, about 5 seconds, add the vegetables. Stir and toss the
vegetables until the peppers brighten, about 1 minute. Stir the  sauce.
Add the sauce, scrambled eggs, and pecans to the wok. Stir and  toss
all the ingredients until they are mixed evenly and the rice is
thoroughly reheated, about 3 minutes. Stir in the cilantro. Taste and
adjust the seasonings. Posted to MM-Recipes Digest V3 #293  Date: Wed,
23 Oct 1996 20:01:24 -0500  From: jessann doe <jessann@texas.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 465
Calories From Fat: 363
Total Fat: 42.1g
Cholesterol: 186mg
Sodium: 558.3mg
Potassium: 535mg
Carbohydrates: 15.7g
Fiber: 4.7g
Sugar: 8.5g
Protein: 10.6g