Ingredients
2
tablespoons vegetable oil
1
cup sliced mushrooms (about 3 ounces)
1
cup bean sprouts
4
green onions, sliced
3
cups cold cooked rice
1
cup cut-up cooked pork
2
eggs, slightly beaten
3/4
cup frozen green peas, thawed
2
tablespoons soy sauce
Dash of pepper
Preparation
Heat wok or 10-inch skillet over medium heat until hot. Add 1 tablespoon of the oil; rotate wok to coat side. Add mushroom; stir-fry 1 minute. Add bean sprouts, onions, rice and pork; stir-fry about 5 minutes, breaking up rice, until hot.
Push rice mixture to side of wok; add remaining 1 tablespoon oil to wok. Add eggs; cook and stir over medium heat until eggs are thickened throughout but still moist. Stir eggs into rice mixture.
Stir in peas, soy sauce and pepper. Cook until thoroughly heated.
