1 lb roast pork ( diced small)
3 cups white rice( cold or overnight prefer)
1 cup green peas (frozen)
1 large onion ( diced)
1/2 lb mung bean sprouts
1 tbsp soy sauce
2 tbsp chicken bouillon powder
1 tbsp ground white pepper
1 tbsp cooking oil
1:Preheat wok or skillet at high heat with oil,then add in eggs, scramble the eggs until they are cooked through but still moist and fluffy. Remove scramble eggs to a dish, scrape the pan and add in roast pork (char siew ,stir fry for 1 minutes ,then add in diced onion and rice.
2:Stir-fry rice for 2-3 minutes or until the rice is dancing in the wok..Add in green peas,chicken bouillon powder ,eggs and soy sauce.Mix well until heated through.
3:Then toss in mung bean sprouts,quick stir and dish out immediately. To prevent bean sprout from getting soggy and lost the crispness.Serve warm.
I reduce the saltiness and oiliness coz roast pork it's self have enough flavors and fats to corporate into the fried rice.