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Ingredients:

1 cup bean sprouts
1 tablespoon vegetable oil
2 eggs slightly beaten
1 tablespoon vegetable oil
1 jar (2 1/2 ounces) sliced mushrooms drained
2 tablespoons vegetable oil
3 cups white rice
2 tablespoons dark soy sauce
dash white pepper
1 cup cut up barbecued pork or cooked ham , chicken or turkey
2 , chopped green onions, (with tops)

Rinse bean sprouts in cold water drain. Heat wok until very hot. Add 1 tablespoon vegetable oil tilt wok to coat side. Add eggs cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok.

Heat wok until very hot. Add 1 tablespoon vegetable oil tilt wok to coat side. Add bean sprouts and mushrooms stir-fry 1 minute. Remove vegetables from wok drain.

Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add rice stir-fry 1 minute. Stir in soy sauce and white pepper. Stir in barbecued pork and green onions. Add eggs and vegetables stir-fry 30 seconds.


From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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