- 1 egg
- 2 teaspoons [10 mL] dark soy sauce
- 1/4 teaspoon [1 mL] sugar
- 1 hint pepper
- 1 tablespoon [15 mL] peanut oil
- 1/2 teaspoon [2.5 mL] salt
- 1/4 cup [60 mL] onion dices
- 2 tablespoons [30 mL] cleaned fresh mushroom dices
- 1/4 cup [60 mL] beansprout dices
- 2 tablespoons [30 mL] sweet green pepper dices, membranes removed and seeded
- 2 tablespoons [30 mL] tomato dices
- 1/4 cup [60 mL] chicken broth
- 1/4 cup [60 mL] cooked pork dices
- 3 cups [750 mL] white rice, boiled then drained
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- Beat egg into a small bowl.
- Into a clean bowl, mix together dark soy sauce, sugar and pepper; set aside.
- Preheat a wok to high intensity.
- Pour in peanut oil.
- Salt oil before pouring in beaten egg; scramble egg until done.
- Break done egg into really fine pieces.
- Add onion, mushroom, beansprout, sweet green pepper and tomato dices; cook, stirring, for approximately 1 minute.
- Pour in chicken broth.
- Mix in cooked pork dices, drained rice and reserved soy sauce mixture.
- Reheat stirring until really hot, before serving.
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