I've made this and it's come out so well it's the only Recipe i use
everytime!!

Also, for the frying part, I use a combination of 1/2 butter and 1/2
peanut oil and I add a few drops of dark sesame oil to the egg mixture not
to the frying pan.


Fried Rice:

2 large eggs
2 tsp. plus 1 tbsp. vegetable oil
3 cups cooked brown rice, cooled
1 cup frozen peas, thawed
1/3 cup finely minced scallions
1 tbsp. thin soy sauce
1/4 tsp. salt
1/4 tsp. ground white pepper

Lightly beat eggs. Heat a 14-inch flat-bottomed wok or skillet over
medium-high heat until hot but not smoking.

Add 2 teaspoons oil and beaten eggs, and cook 1 to 2 minutes, tilting the
pan so that the egg covers the surface as thinly as possible to make a
pancake. When the bottom is just beginning to brown and the pancake is
just set, transfer to a cutting board. Allow pancake to cool slightly,
then cut into 1/4-inch-wide, 2-inch-long strips. Cut barbecued pork into
1/4-inch dice to make about 1 1/4 cups.

Add remaining 1 tablespoon oil and rice to wok, and stir-fry 2 to 3
minutes, breaking up the rice to separate the grains, until it is lightly
coated with oil. Add the diced pork, peas, scallions, and egg strips, and
continue stir-frying 3 to 4 minutes, or until rice is beginning to brown
slightly.

Add soy sauce, XO Sauce if desired, salt, and pepper, and stir-fry 1 more
minute, or until well combined. Serve immediately.