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| 2 Teelöffel | Plus 1 tbsp vegetable oil |
| 2 | Eggs lightly beaten |
| 3 Tasse | Cooked long-grain rice, cooled and air dried |
| 1/2 x ca. 450 g | Roast Pork, shredded |
| 1/4 x ca. 450 g | Baby shrimp, cooked |
| 1 Tasse | Frozen peas, thawed |
| 1/2 Tasse | scallions Chopped |
| 2 Teelöffel | soy sauce |
| 1/2 Teelöffel | white pepper ground |
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1, Heat a wok over medium-high heat until it is hot but not smoking. Add 2 teaspoons oil and the eggs and cook for 2-3 minutes, tiling the wok so= that eggs cover the pain in a sheet, to form a thin pancake. When the bottom begins to brown and eggs are set, remove from wok, letcook, and cut into 1/4 by 2-inch shreds.
2, Add the remaining oil and rice to wok and stir-fry rapidly for 3-4 minutes, or until rice begins to brown. Add the soy and pepper and= stir-fry
rapidly to combine well. Serve immediately.
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