Pork Fried Rice

INGREDIENTS:
Diced Char Siu
cup diced carrots
cup diced onions
1 tsp ginger
3-4 minced garlic cloves
cup scallions
1 tsp oyster sauce
3 tbsp soy sauce
Sesame oil
1.5 cups cold cooked rice
Canola oil
2 eggs

Heat 1 tbsp sesame oil and 1 tsp canola oil in a wok.

Add your carrots and onions. Stir and allow to cook for 3-4 minutes.
Add in scallion. Stir and allow to cook down.
Mix in your ginger and garlic. Push all the ingredients int the wok to one side.
Add in another splash of canola oil. Crack in 2 eggs into wok, scramble and mix together with vegetables.
Add in your char siu and toss.
Mix in your cold rice and add in your soy sauce and oyster sauce. Toss and serve!

Egg Rolls
INGREDIENTS:
Egg/Spring roll wrappers
cup of thinly julienned carrots
cup thinly julienned red peppers
1 cup chopped cabbage
1 tbsp soy sauce
1 tsp sesame oil
tsp oyster sauce
2 tsp sugar
lb. ground pork
3 tbsp scallions
1 tsp ginger
1 tbsp garlic

In a wok, heat a tbsp. of canola oil and toss in scallions, ginger and garlic. Allow to cook down.
Add in your peppers, carrots and cabbage. Stir and allow it to wilt.
Push all the ingredients to one side of the wok.
Grease the open space on the wok and toss in the ground pork. Allow it to develop some color. Mix with
the rest of the veggies in the wok.
Add soy sauce, oyster sauce, sesame oil and sugar. Stir everything together and remove.
Lay down your egg roll wrap on a flat surface and add about 2 heaping tablespoons of your pork filling.
Lightly moisten the edges of the wrap.
Fold over 2 ends of the wrap and then fold it over and roll making sure to seal the end with some more
water to prevent it from opening or letting anything ooze out.
Heat oil in a frying pan over medium heat and carefully add your eggrolls. Allow it to cook until crispy and
golden brown on all sides. Enjoy!