Makes: 4 servings
1 cup bean sprouts
2 Tablespoons vegetable oil
1 cup sliced mushrooms
3 cups cold cooked regular rice
1 cup Sausage Shoppe slow roasted pork
2 green onions (with tops), sliced (about 2 tablespoons)
2 eggs, slightly beaten
3 Tablespoons soy sauce
dash of white pepper
Rinse bean sprouts under running cold water; drain. Heat 1 tablespoon oil in 10-inch skillet until hot; rotate skillet until oil covers bottom. Cook and stir mushrooms in oil over medium heat until coated, about 1 minute. Add bean sprouts, rice, pork and onions: cook and stir over medium heat, breaking up rice and slow roasted pork until hot, about 5 minutes.
Push rice mixture to side of skillet; add 1 tablespoon oil to skillet. Add eggs; cook and stir over medium heat until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper. Serve with fruit salad.