KEN HOM'S FRIED RICE

      Title: KEN HOM'S FRIED RICE
  Categories: Grains/rice, China, Vegetables, Update
       Yield: 1 Servings
  
 MMMMM---------------------YIELD: 4 SERVINGS--------------------------
            - Ken Hom, Guest Chef
       2 oz Chinese barbecued pork;
            - cut into fine dice
     1/4 lb Fresh or frozen peas;
            - blanched 5 or 2 minutes
       2 ea Tb Oil; preferably peanut
       2 c  Long-grain rice; steamed and
            - chilled
       1 ts Salt
       2 ea Eggs; beaten
       4 oz Fresh bean sprouts; about
            - 1 cup
            GARNISH
       2 ea 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 stir-fry it
   for 1 minute, and then add the barbecued pork, peas
   and salt. Continue to stir-fry the mixture for 5
   minutes over high heat. Next add the beaten eggs and
   bean sprouts and continue to stir-fry 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.
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