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Fried Rice No. 1
| Ingredients | |||
| 2-3 | each | eggs, beaten | |
| 1-2 | cup | leftover meat; pork roast or chops, chicken, etc. | |
| 1 | lg | onion | |
| 1 | bn | green onions, chopped or chives | |
| 1 | cup | frozen peas | |
| 1 | cup | bean sprouts, or shredded lettuce | |
| 5 | cup | rice, cooked, cold | |
| 2-3 | tablespoon | peanut oil | |
| 2 | tablespoon | seasoning, to taste, eg. mrs. dash | |
| 2 | tablespoon | soy sauce, in 1/2 c. of water | |
Directions: | |||
| First beat a 2-3 eggs and fry until just firm in 1 tablespoon of 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 to 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 one 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 or other seasoning. Cook for another 1 to 2 minutes and pour over the water/soy mixture and stir through. Add shredded eggs and serve. Amounts can vary and so can ingredients. | |||
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