PORK FRIED RICE (Repost)
From: Gladys/PR 10-24-2002
Servings: 6

3 eggs
1 tbsp water
salt
oil
1/2 lb lean pork, cut in thin strip
1/2 tsp sugar
1/2 cup sliced green onions with top
1/2 cup sliced celery
3 cups cold cooked rice
1 cup bean sprouts
3 tbsp soy sauce
chopped cooked pork
green onion brushes* (for garnish)

Beat together 1 egg, 1 tablespoon water and 1/8 teaspoon salt; set aside.

Heat wok or large skillet over medium high heat. Add 2 teaspoons oil and pour in egg mixture. Tilt pan to coat surface. Cook until pancake is set and bottom is slightly golden. Turn out of pan and cool, then roll up tightly and slice crosswise into slivers. Set aside.

Heat 3 tablespoons oil in wok or large skillet. Add pork, seasoned with 1/2 teaspoon sugar and 1/2 teaspoon salt. Stir-fry over high heat until browned and cooked.

Add green onions and celery and cook until crisp-tender.

Add rice and bean sprouts and cook until rice is heated through, stirring to mix with meat and vegetables.

Add soy sauce and stir to mix.

Beat the remaining 2 eggs. Make well in center of rice, pour in beaten eggs, allow to set then scramble with chopsticks and stir into rice. (Or heat 1 tablespoon oil in separate pan, pour in eggs and allow to set, pushing set portion aside to allow uncooked egg to run underneath. Cut into strips and stir into rice.)

Turn rice out onto platter and top with chopped cooked pork and slivered egg. Make border of Green Onion Brushes around rice.

*TO MAKE GREEN ONION BRUSHES:
Select large green onions. Cut off root ends, leaving as much white part as possible. Cut onions in 3-inch lengths. Place on board and using sharp knife, make slashes lengthwise from each end, cutting 1/2 inch toward center. Place in bowl of cold water and onions will open up and curl back. Chill in water 1 hour or overnight. Drain well before using.