Ingredients
Yield: X
- 1/4 cup finely chopped onion
- 1 tablespoon oil
- 2 eggs, lightly beaten
- 3 drops soy sauce
- 3 drops sesame oil
- 1 lb ounces cooked lean boneless pork or chicken, chopped
- 1/4 cup finely chopped carrot
- 1/4 cup frozen peas, thawed
- 2 cups cold cooked rice
- 2 green onions, chopped
- 1 tablespoons light soy sauce
Directions
1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice and green onions, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.