Title: Hau Toei Chao Fan B1
Categories: Cheese Chinese Rice
Yield: 6 Servings
| 1/4 | c | PEANUT OR OTHER SALAD OIL |
| 4 | | EGGS, WELL-BEATEN |
| 1 | c | CHOPPED ONION |
| 1 | | (10-oz)BOX FROZEN PEAS & CARROTS, THAWED |
| 2 | ts | SALT |
| 4 | c | COLD COOKED RICE |
| 3 | tb | SOY SAUCE |
| 1/2 | c | DICED COOKED HAM |
| 2 | | SCALLIONS, FINELY CHOPPED |
Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add
eggs, stir-fry 1/2 munite until firm (same as scrambled eggs). Remove, cut
into small pieces and set aside set aside. Heat remaining oil over high
heat; lightly brown onion. Add peas and carrots and salt; stir-fry 1
minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham,
scallions and egg; mix well and serve hot. Temperature(s): HOT Effort:
AVERAGE Time: 00:20 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL