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Print Friendly Recipe Recipe Information Serves/Makes:6 Ingredients 4 cups (950 ml) cooked long grain white rice, cold 2 tbsp (30 ml) corn oil or peanut oil chicken stock, if needed 2 tbsp (30 ml) soy sauce 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) sugar 1 tsp (5 ml) dry sherry 2 eggs, beaten 1 cup (225 ml) diced barbecued pork 1 cup (225 ml) frozen peas, thawed 3 dried Chinese mushrooms (approx.), soaked to soften and diced 1/4 cup (60 ml) minced green onions or chopped Chinese parsley Preparation Stir the rice gently with a 2-pronged fork to separate the grains. Heat oil, add rice, and stir gently to heat through, adding up to 3 tbsp (45 ml) chicken stock if rice seems too dry. Add soy sauce, salt, sugar, and sherry, mixing well. Make a well in center and add eggs. Cook until eggs begin to set, and then blend into rice. Toss in pork, peas, and mushrooms. Heat through, garnish with green onions or Chinese parsley, and serve. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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