Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Peanut | 1 oz (28g) | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 oz chinese barbecued pork
- 1/4 lb fresh or frozen peas
- 2 tb oil, preferably peanut
- 2 c long-grain rice, steamed and chilled
- 1 tsp salt
- 2 eggs; beaten
- 4 oz fresh bean sprouts
- 2 tbsp finely chopped scallions
Directions
Cut the pork into fine dice.
Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen.
Drain them in a colander.
Heat a wok or large skillet until it is hot. then add the oil and wait until it is almost smoking.
Add the cooked rice and stir-fry it for 1 minute
Add the barbecued pork, peas and salt.
Continue to stir-fry the mixture for 5 minutes over high heat.
Add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set.
Turn the mixture onto a plate and garnish it with the scallions.
Serve at once, or let it cool and serve as a cold rice salad.