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| 1/4 Tasse | peanut oil |
| 2 | Eggs lightly beaten |
| 3 | green onions chopped |
| 3 Tasse | rice cooked |
| 2 Esslöffel | soy sauce |
| 1 Tasse | Cubed or shredded cooked pork |
| 1 klein | carrot grated |
| 1 Tasse | Cooked green peas; warm |
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Heat 2 tablespoons of the oil in a wok or heavy skillet. Stir-fry the eggs until cooked but still moist, breaking up clumps. Reserve. Heat the remaining oil in the wok and stir-fry the green onions until tender. Mix in the rice, soy sauce, pork and carrot, stirring well after each addition. Add the eggs, stir well, and remove to a serving dish. Sprinkle the peas over and serve.
Pine Yard
Church Street, Chicago
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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