Serves: 4
Total Calories: 674
1. Dice roast pork. Cut scallions in 1/2-inch sections. Beat eggs well.
2. Break up and loosen the cold cooked rice so that the individual grains separate and the rice is no longer lumpy. (This is most easily done if you wet your hands first.)
3. Heat oil. Add pork and scallions and stir-fry to coat with oil.
4. Add rice, salt and soy sauce stir-fry to heat thoroughly. (If necessary, add a few more drops of oil to prevent burning.)
5. Add beaten eggs and fold in until they begin to set. Serve hot.
VARIATIONS:
* For the pork, substitute ham.
* In step 3, before adding the pork, scramble the beaten eggs lightly then add pork and scallions. (Omit step 5.)
* Omit the scallions. In step 3, add with the pork 1/4 pound bean sprouts, blanched, and 1 onion, diced stir-fry together 1/2 minute. Next, add 1/4 cup stock and 2 teaspoons sherry and cook, covered, 1 minute more. Then pick up steps 4 and 5.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Pork Fried Rice recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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