This is a wonderful way to use up leftover roast pork. Serve Pork Fried Rice its own as a light luncheon dish, or for supper accompanied by a salad. Chicken or beef may be substituted for the pork if you prefer.
3 tablespoons vegetable oil
1 small onion, finely chopped
2 celery stalks, trimmed and finely chopped
2 small carrots, scraped and finely chopped
8 oz. cooked roast pork, cut into strips
2 small cabbage, coarse outer leaves removed, washed and finely shredded
2 teaspoon black pepper
2 tablespoons soy sauce
8 oz. cooked long-grain rice
2 eggs, lightly beaten
½ teaspoon salt
In a large frying-pan, heat
2 tablespoons of the oil over moderate heat. When the oil is hot, add the onion, celery and car-rots and cook, stirring constantly, FOR 5 minutes. Stir in the pork, cabbage, pep-per, soy sauce and rice and cook, stirring constantly, for a further
2 TO 3 minutes or until the mixture is hot. Moisten with a little water or chicken stock if the mixture is dry.
Set aside and keep hot while you make the garnish.
In a small frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the beaten eggs and salt and cook for 2 minutes. When the bottom is set and lightly browned turn the omelet over, using a fish slice. Cook for a further 2 to 3 minutes or until the omelet is com-pletely set. Remove the pan from the heat and, using the fish slice, remove the omelet from the pan. Cut the omelet into strips 1-inch by j-inch.
Spoon the rice mixture on to a warmed serving dish. Garnish with the omelet strips and serve at once.