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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | vegetable oil divided |
| 2 | eggs beaten |
| 1 klein | Onion chopped |
| 1 | Carrot peeled, chopped |
| 2/3 Tasse | ham diced |
| 1/2 Tasse | Frozen green peas |
| 1 gross | Clov garlic minced |
| 3 Tasse | Cold cooked rice |
| 3 Esslöffel | Reduced-sodium soy sauce |
| 1/8 Teelöffel | pepper |
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1. Heat 1 tablespoon oil in wok or large skillet over medium-high heat until hot. Add eggs; rotate wok to swirl eggs into thin layer. Cook eggs until set and slightly brown; break up with wooden spoon. Remove from wok to small bowl.
2. Heat remaining 1 tablespoon oil until hot. Add onion and carrot; stir-fry 2 minutes. Add ham, peas and garlic; stir-fry 1 minute.
3. Add rice; cook and stir 2 to 3 minutes or until rice is heated through. Stir in soy sauce and pepper until well blended. Stir in cooked eggs.
Happily scanned and "Busted" by Pamela Creeden 04/16/98
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