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1/4 c Peanut oil
2 Eggs; lightly beaten
3 Green onions; chopped
3 c Cooked rice
2 tb Soy sauce
1 c Cubed or shredded cooked pork
1 sm Carrot; grated
1 c Cooked green peas; warm
Heat 2 tablespoons of the oil in a wok or heavy skillet. Stir-fry the eggs until cooked but still moist, breaking up clumps. Reserve. Heat the remaining oil in the wok and stir-fry the green onions until tender. Mix in the rice, soy sauce, pork and carrot, stirring well after each addition. Add the eggs, stir well, and remove to a serving dish. Sprinkle the peas over and serve.
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