|White rice||1 1⁄2 Cup (24 tbs), uncooked (Regular Type)|
|Lean pork||1 Pound, cut into julienne strips|
|Salad oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Onions||2 Medium, chopped|
|Green onions||4 Small, chopped|
|Eggs||3 , beaten|
|Soy sauce||4 Tablespoon|
About 45 minutes before serving: Cook rice as label directs.
In large skillet, heat 2 tablespoons salad oil; saute pork until tender, about 8 to 10 minutes, turning frequently; remove.
In same skillet, in 2 tablespoons salad oil, saute garlic, onions and green onions until golden.
Add eggs; cook, stirring, until just set, but not dry; remove.
In same skillet, in 2 tablespoons salad oil, toss rice until hot.
Add 3 to 4 tablespoons soy sauce, pork, egg mixture; blend well.
Serve with soy sauce.