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 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts
Heat wok or a dry skillet, when pan starts smoking, spread peanut oil
into pan. Add rice, pork and peas and stir-fry for about 2 minutes.
Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten
eggs over the mixture, continue to cook until eggs are done, about 1-2
minutes. Serves 4.