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In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces of scallion. Heat oil in a preheated wok, and lightly scramble the eggs. Add the rice and stir to make sure that each grain of rice is separated. Add the remaining salt, scallions, and the peas. Blend well and serve. Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven : Wheeler, page 76 Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA (N. WEBBER) On TUE, 2 MAY 1995 213528 GMT
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