Full Page 4 x 6 5 x 7

4 c. cooked and drained rice
4 T. oil
1 1/2 c. julienne cut roast pork or chicken*
3/4 c. scallion
1 t. salt
1/4 t. pepper
2 eggs, beaten
1/2 c. finely chopped parsley
2 T. soy sauce
*Cooked shrimp, ham, lobster or bean sprouts may be used.

Cook the rice the day before you want to use it and refrigerate. When ready to prepare heat oil in deep skillet, cook the rice in it, stirring steadily and pressing out any lumps, until lightly browned. Add pork, scallions, salt and pepper. Cook I minute, stirring constantly. Make a hollow in center and pour eggs into it. Stir until they begin to set, then mix into the rice mixture. Blend in parsley and soy sauce.

Serves 4 - 6
Keywords: Chinese, vegetables   Category: Side Dishes    Cookbooks: Carl and Hugh
Recipe by Jean Skogg     Added: February 28, 2007 by deebeeeff     Last Updated: October 24, 2014
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