Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Plus 1 tbsp vegetable oil
2 Eggs, lightly beaten
3 c Cooked long-grain rice,
-cooled and air dried
1/2 lb Roast Pork, shredded
1/4 lb Baby shrimp, cooked
1 c Frozen peas, thawed
1/2 c Chopped scallions
2 ts Soy sauce
1/2 ts Ground white pepper

1, Heat a wok over medium-high heat until it is hot but not smoking.
Add 2 teaspoons oil and the eggs and cook for 2-3 minutes, tiling the
wok so that eggs cover the pain in a sheet, to form a thin pancake.
When the bottom begins to brown and eggs are set, remove from wok,
letcook, and cut into 1/4 by 2-inch shreds.

2, Add the remaining oil and rice to wok and stir-fry rapidly for 3-4
minutes, or until rice begins to brown. Add the soy and pepper and
stir-fry rapidly to combine well. Serve immediately.

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