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.