Ingredients:
2 cups cold cooked long-grain white rice
2 eggs
1/4 teaspoon salt
1/4 cup salad oil
1 small onions, chopped
1 clove garlic, minced
1 medium green bell peppers, seeded and diced
1/4 lb mushrooms, chopped
1/2 lb cold cooked ham or 1/2 lb cooked chicken or 1/2 lb cooked turkey or 1/2 lb cooked pork, diced ( about 1 1/2 C.)
1/2 cup dry roasted salted peanuts
2 tablespoons soy sauce
Directions:
Rub cooked rice with wet hands so all grains are separated; set aside.
In a small bowl, lightly beat together eggs and salt.
Place a wok over medium heat; when wok is hot, add 1 tablespoon of the oil, when oil is hot, add eggs and cook, stirring occasionally, until soft curds form; remove from wok and set aside.
Increase heat to medium-high and add 1 tablespoon more oil to wok.
When oil is hot, add onion and garlic, stir-fry until onion is soft, then add bell pepper, mushrooms, ham and peanuts.
Stir-fry until heated through, about 2 minutes; remove from wok and set aside.
Pour remaining 2 tablespoons oil into wok, when hot, add rice and stir-fry until heated through, about 2 minutes; stir in ham mixture and soy, add eggs; stir mixture gently until eggs are in small pieces.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.