1/2 cup green onion, sliced
1/2 cup celery, diagonally sliced
2 cups pork roast, diced
1 tablespoon fresh garlic, finely minced
2 tablespoons oil
3 cups cooked rice, cold
1 cup water chestnuts, canned, sliced
1/8 teaspoon pepper
1/4 teaspoon salt (or hot salt)
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 tablespoons soy sauce

Sauté 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:

#1 Add cooked cocktail shrimp during last 5 minutes of cooking.
#2 Stir in 1 small can or 1 cup fresh bean sprouts during last 10 minutes of cooking.
#3 Add 1 1/2 cups snow peas or sugar snap peas; sauté with green onions.
#4 1/8 cup finely minced fresh ginger added and a tablespoon of lemon juice adds a fresh new twist. Serve over cooked Thai noodles.

Makes 6 servings.

Serving Size: 6

Submitted by: CM