- 1 egg
- 2 teaspoons [10 mL] dark soy sauce
- 1/4 teaspoon [1 g] sugar
- Dash of pepper
- 1 tablespoon [15 mL] peanut oil
- 1/2 teaspoon [2.5 mL] salt
- 1/4 cup [60 mL] small onion dices
- 2 tablespoons [30 mL] small mushroom dices
- 1/4 cup [60 mL] small bean sprout pieces
- 2 tablespoons [30 mL] small sweet green pepper dices
- 2 tablespoons [30 mL] small tomato dices
- 1/4 cup [60 mL] chicken stock
- 1/4 cup [60 mL] small cooked pork dices
- 3 cups [750 mL] boiled drained white rice
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- Beat egg into a small bowl; reserve.
- Into a clean bowl, combine dark soy sauce, sugar and pepper; reserve.
- Heat a wok over high heat.
- Add peanut oil and salt.
- Pour in reserved beaten egg; scramble egg until done.
- Cut egg into fine pieces.
- Add onion and mushroom dices, bean sprout pieces, sweet green pepper dices and tomato dices.
- Stir-fry for approximately 1 minute.
- Pour in chicken stock, then mix in cooked pork dices, boiled drained rice and reserved dark soy sauce mixture.
- Stir-fry until hot, and serve.
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