Ingredients:
4 cups rice, hot, cooked
1 cup roast pork, Diced
1 cup shrimp, Diced, cooked
1 cup chicken, Diced, cooked
2 cups fresh bean sprouts
2 scallions, chopped, including green ends
1 cup lettuce, Shredded
2 eggs, slightly stirred
1/4 teaspoon pepper, Ground
1 teaspoon m.s.g.
1/4 cup soy sauce
1/4 cup vegetable oil
Directions:
Mix together pepper, m.s.g. and soy sauce and set aside. Heat wok or frying pan hot and dry.
Add one half of the oil.
Turn heat to medium.
Add the eggs, and stir lightly so the whites and yolks are mixed slightly.
Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions.
Stir fry for 2 minutes.
Add the hot rice. Pour soy sauce mixture and mix thoroughly.
Put back the scrambled eggs.
Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area.
You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups.
A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color.
Servings: 6
Time preparation: 5 min.
Time total: 20 min.