Title: Fried Rice #1
Categories: Chinese Rice
Yield: 6 Servings
| 2 | | To 3 eggs, beaten |
| 1 | c | To 2 c leftover meat; pork roast, chicken, pork chops, |
| 1 | lg | Onion |
| 1 | bn | Green onions, chopped or chopped chives |
| 1 | c | Frozen peas |
| 1 | c | Bean sprouts or shredded lettuce |
| 4 | c | To 6 c leftover, cold, cooked rice |
| 2 | tb | To 3 tb peanut oil |
| 2 | tb | Mrs. Dash |
| 2 | tb | Soy sauce in 1/2 c. of water |
First beat a 2-3 eggs and fry until just firm in 1 T. oil and remove from
the wok. Use peanut oil for the best results in your wok. Cut eggs into
tiny shreds. Take leftover pork roast, chicken, pork chops, etc. and cut it
into bite size pieces. Usually have 1-2 cups of meat pieces. Chop a medium
onion into slivers. Heat the wok and add remaining oil. Cook meat and
slivered onion for about 1 minute; then add rice that has been brought to
room temperature and separated with a kitchen fork. Continue to cook until
rice is heated through stirring continuously. Add green onions, peas, bean
sprouts, and Mrs. Dash. Cook for another 1 2 minutes and pour over the
water/soy mixture and stir through. Add shredded eggs and serve. Amounts
can vary and so can ingredients.