CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling
water for about 5 minutes if they are fresh or 2 minutes if they are
frozen. Drain them in a colander. Heat a wok or large skillet until
it is hot. Then add the oil and wait until it is almost smoking. Add
the cooked rice and stir-fry it for 1 minute, and then add the
barbecued pork, peas and salt. Continue to stir-fry the mixture for 5
minutes over high heat. Next add the beaten eggs and bean sprouts and
continue to stir-fry for 2 minutes or until the eggs have set. Turn
the mixture onto a plate and garnish it with the scallions. Serve at
once, or let it cool and serve as a cold rice salad.
