1/4 cup peanut or other salad oil
4 eggs; well-beaten
1 cup chopped onion
10 oz frozen peas & carrots - thawed
2 teaspoon salt
4 cup cold cooked rice
3 tablespoon soy sauce
1/2 cup diced cooked ham
2 scallions; finely chopped
Heat 2 tbs. oil in wok or large skillet over high heat until very hot. Add eggs, stir-fry 1/2 munite until firm (same as scrambled eggs). Remove, cut into small pieces and set aside set aside. Heat remaining oil over high heat; lightly brown onion. Add peas and carrots and salt; stir-fry 1 minute. Add cold rice, stir constandly for 2 minutes. Add soy sauce, ham, scallions and egg; mix well and serve hot.
Temperature(s): HOT Effort: AVERAGE Time: 00:20 Source: ANNA KAO'S Comments: PITTSBURGH, ASPINWALL
