Recipe - Hau Toei Chao Fan

One fourth cup Peanut or other salad oil
4 Eggs; wellbeaten
1 cup Chopped onion
1 Box (10oz) frozen peas &
carrots; thawed
2 teaspoon Salt
4 cup Cold cooked rice
3 tablespoon Soy sauce
One half cup Diced cooked ham
2 Scallions; finely chopped

Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add
eggs, stirfry One half munite until firm (same as scrambled eggs). Remove, cut
into small pieces and set aside set aside. Heat remaining oil over high
heat; lightly brown onion. Add peas and carrots and salt; stirfry 1
minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham,
scallions and egg; mix well and serve hot.

ANNA KAO'S

PITTSBURGH, ASPINWALL

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.