fried rice

Ingredients:

2 large eggs
2 tsp plus 1 Tbsp vegetable oil
Chinese Barbecued Pork
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup minced scallions
1/2 a white onion, thinly sliced into half moons
1 Tbsp soy sauce
freshly ground black pepper

Instructions:

Lightly beat the eggs. Heat a wok over medium high heat until hot but not smoking. Add 2 tsp of oil and beaten eggs, and cook 1-2 minutes, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is just set, transfer to a cutting board. Allow the pancake to cool slightly, then cut into 1/4 inch wide, 2 inch long strips. Cut barbecued pork into 1/4 inch dice to make about 1 1/4 cups.

Add the remaining 1 Tbsp of oil and rice to wok, and stir fry for 2-3 minutes, breaking up the rice to separate the grains, until it is lightly coated with oil. Add the diced pork, peas, scallions, and egg strips, and continue stir frying 34 minutes, or until the rice is beginning to brown slightly. Add the soy sauce and pepper, stir fry 1 more minute or until well combined.