2 oz chinese barbecued pork
1/4 lb fresh or frozen peas
2 tablespoon oil; preferably peanut
2 cup long-grain rice; steamed and chilled
1 teaspoon salt
2 eggs; beaten
4 oz fresh bean sprouts
----GARNISH----
2 tablespoon finely chopped scallions
Cooking Directions:
CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. Serve at once, or let it cool and serve as a cold rice salad. rice
