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2 oz Chinese barbecued Pork
1/4 lb Fresh or frozen peas (if peas are fresh, chill first)
1 tsp Salt
2 tbsp soy sauce
2 tbsp Oil, preferably peanut
2 Eggs; lightly beaten
2 c Long-Grain Rice, steamed
4 oz Fresh Bean sprouts

Heat wok or a dry skillet, when pan starts smoking, spread peanut oil into pan. Add rice, pork and peas and stir-fry for about 2 minutes.
Pour in soy sauce, stir-fry for another minute. Pour the lightly beaten eggs over the mixture, continue to cook until eggs are done, about 1-2 minutes. Serves 4.

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