Recipe - Ken Homs Fried Rice

YIELD: 4 SERVINGS
Ken Hom, Guest Chef
2 ounce Chinese barbecued pork;
cut into fine dice
One fourth pound Fresh or frozen peas;
blanched 5 or 2 minutes
2 Tb Oil; preferably peanut
2 cup Longgrain rice; steamed and
chilled
1 teaspoon Salt
2 Eggs; beaten
4 ounce Fresh bean sprouts; about
1 cup
GARNISH
2 Tb Scallions; finely chopped

Drain peas in a colander. Heat a wok or large skillet until it is hot. Then
add the oil and wait until it is almost smoking. Add the cooked rice and
stirfry it for 1 minute, and then add the barbecued pork, peas and salt.
Continue to stirfry the mixture for 5 minutes over high heat. Next add the
beaten eggs and bean sprouts and continue to stirfry for 2 minutes or
until the eggs have set. Turn the mixture onto a plate and garnish it with
the scallions. Serve at once, or let it cool and serve as a cold rice
salad. Here are some hints for fried rice. The cooked rice should be cool.
Never put soy sauce into fried rice. Don't precook the egg. And, be sure
the oil is hot enough to not saturate the rice.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip