2 T. salad oil
1/4 c. minced luncheon meat or leftover meats
6 cups cold cooked rice
2 tablespoons shoyu
1 tablespoon oyster sauce
1/2 teaspoon salt
1/4 teaspoon ajinomoto (optional)
1/2 cup chopped green onion
2 eggs, beaten
Heat oil in skillet or wok.
Stir-fry meat 1 minute. Add rice and cook until rice turns light brown. Add next 4 ingredients, stir-bry 1 minute. Add green onion and eggs; toss gently until eggs are cooked.
Pam Peyregne
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