3 tbsp. vegetable oil
2 eggs, slightly beaten
1/4 c. diced Chinese Barbecued Pork
2 tbsp. small cooked shrimp
1 tbsp. chopped white onion
4 c. boiled rice, cold
2 tsp. soy sauce
1 tsp. curry powder (optional)
1/2 tsp. salt
Pinch of white pepper
1 c. bean sprouts
2 tbsp. cooked peas
2 tbsp. roasted peanuts, skins removed

To stir fry, set (or wide frying pan) over high heat. Add 2 tablespoons oil, swirling pan to coat sides. When oil is hot, add eggs and scramble. Remove and set aside. Add remaining oil and when hot, stir in pork, shrimp and onion. Toss for 1 minute and then add rice. Stir-fry until rice is soft and separates, then add eggs along with soy sauce, curry, salt and pepper and bean sprouts. Toss to mix well and add peas quickly. Sprinkle with peanuts to serve. Stir constantly to prevent from sticking.