2 oz Chinese barbecued pork
1/4 lb fresh or frozen peas (if peas are fresh, chill first)
1 tsp salt
2 tbsp soy sauce
2 tbsp oil, preferably peanut
2 eggs; lightly beaten
2 cups steamed long-grain rice
4 oz fresh bean sprouts
1. Heat wok or a dry skillet, when pan starts smoking, spread peanut oil
into pan.
2. Add rice, pork and peas and stir-fry for about 2 minutes.
3. Pour in soy sauce, stir-fry for another minute.
4. Pour the lightly beaten eggs over the mixture, continue to cook until eggs are done, about 1-2 minutes.
Serves 4.
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