Ingredients:
1/2 c. green onion, sliced
1/2 c. celery, diagonally sliced
2 c. pork roast, diced
1 T. fresh garlic, finely minced
2 T. oil
3 c. cooked rice, cold
1 c. water chestnuts, canned, sliced
1/8 t. pepper
1/4 t. salt
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 T. soy sauce
Saute onions, celery and pork in oil until vegetables are tender crisp.
Add rice and water chestnuts. Combine pepper, salt, egg, and soy sauce.
Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.
Variations:
-add cooked cocktail shrimp during last 5 min. of cooking
-stir in 1 small can or 1 cup fresh bean sprouts during last 10 min. of cooking
-add 1 1/2 c. snow peas or sugar snap peas; saute with green onions
-1/8 c. freshly minced ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.
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