Pork Fried Rice and Baked Egg Rolls

Pork Fried Rice and Baked Egg Rolls

4 c. cooked rice - cold

1 Tbsp. oil

2 cloves garlic, minced

1/2 c. chopped onion

1 c. chopped carrots

3 eggs, beaten

1 c. leftover meat (I used pork)

1/2 c. peas

2 Tbsp. oyster sauce

2 Tbsp. soy sauce

salt & white pepper, to taste

Lightly saute garlic, onion and carrots in oil. Add meat; saute lightly. Push to one side.

Pour in eggs and scramble.

Add in cold rice with oyster sauce and soy sauce.

Keep stirring to saute.

Add peas; mix in.

Season with salt and pepper.

Serve with a bit of Hoisin sauce.

Baked Egg Rolls

2 packages of egg roll wrappers

1 package coleslaw mix

1/3 c. each celery and onion

From here you can add whatever you want and season it to your liking.

I usually add chopped chicken or shrimp and season with McCormick's Asian seasoning and a bit of soy sauce.

Once you get everything mixed together, you roll them up (the same way you would a burrito)

Now, you can either deep fry or bake.

Baking: Oven is set at 375 degrees. Place the egg rolls on a greased baking sheet.

Brush with a beaten egg mixed with a bit of water.

Bake for 10 to 15 minutes or until browned.

Frying: Heat your oil to 375 degrees. Drop in egg rolls a couple at a time and fry until golden. Drain on paper towels.

Here's a picture of the egg rolls when fried.