Ingredients

2 teaspoons plus 1 tablespoon vegetable oil
2 large eggs, beaten
6 ounces Chinese barbecued pork, store-bought or homemade
3 cups cooked brown rice
1 cup frozen peas, thawed
1/3 cup finely minced scallions
1 tablespoon thin soy sauce
1 teaspoon XO sauce (optional, see note)
1/4 teaspoon salt
1/4 teaspoon ground white pepper

Directions

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 to4 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. Makes 4 to 6 servings as part of a multicourse meal.

Note: The book's glossary explains that XO sauce is a popular brand of condiment; ingredients include dried shellfish, soy sauce, garlic and other seasonings. Recipe from Grace Young's "The Wisdom of the Chinese Kitchen — Classic Family Recipes for Celebration and Healing" (Simon & Schuster).