Fried Rice With Peas And Scallions
|Chinese barbecued pork||6 Ounce|
|Vegetable oil||5 Teaspoon (2 Teaspoon Plus 1 Tablespoon)|
|Cooked brown rice||3 Cup (48 tbs), cooled|
|Frozen peas||1 Cup (16 tbs), thawed|
|Finely minced scallions||1⁄3 Cup (5.33 tbs)|
|Thin soy sauce||1 Tablespoon|
|Ground white pepper||1⁄4 Teaspoon|
In a bowl, lightly beat the eggs.
Cut the barbecued pork into 1/2 inch dice to make about 1 1/4 cups.
Heat a large wok over medium-high heat until hot, but not smoking.
Add 2 teaspoons oil and beaten eggs, and cook 1 to 2 minutes, tilting the pan so that the egg pancake will be as thin as possible.
When the bottom side is just beginning to brown and the egg pancake is just set, transfer to a cutting board.
Allow the pancake to cool slightly and then cut into 1/4-inch-wide and 2-inch long strips.
To the wok, add the remaining 1 tablespoon oil and rice, and stir-fry 2 to 3 minutes, breaking up the rice to separate the grains, until the rice is lightly coated with oil.
Add the diced barbecued pork, peas, scallions, and egg strips, and stir-fry for 3 to 4 minutes until the rice is beginning to brown slightly.
Add the soy sauce, salt and pepper and stir-fry for 1 minute.