Description Edit

Yield: 4 Servings

Ingredients Edit

Directions Edit

  1. Cut the pork into fine dice.
  2. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen.
  3. Drain them in a colander.
  4. Heat a wok or large skillet until it is hot. then add the oil and wait until it is almost smoking.
  5. Add the cooked rice and stir-fry it for 1 minute
  6. Add the barbecued pork, peas and salt.
  7. Continue to stir-fry the mixture for 5 minutes over high heat.
  8. Add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set.
  9. Turn the mixture onto a plate and garnish it with the scallions.
  10. Serve at once, or let it cool and serve as a cold rice salad.


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