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• 2 oz Chinese barbecued Pork
• 1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
• 1 tsp Salt
• 2 tbsp soy sauce
• 2 tbsp Oil, preferably peanut
• 2 Eggs; lightly beaten
• 2 c Long-Grain Rice, steamed
• 4 oz Fresh Bean sprouts

Heat wok or a dry skillet, when pan starts smoking, spread peanut oil
into pan. Add rice, pork and peas and stir-fry for about 2 minutes.
Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten
eggs over the mixture, continue to cook until eggs are done, about 1-2
minutes. Serves 4.

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