- 2 tbsps of oil
- 4 pcs of jumbo hotdog, half-moon cut
- 2 tbsps of butter or margarine
- 3 pcs eggs, beaten
- 7 cups cold cooked rice, mashed to separate grains
- liquid seasoning
- a handful of thawed green peas
In a wok, heat thoroughly. Place oil and hotdog. Stir-fry until half done only. Remove from pan. Place on top of mashed rice. Mix well with rice. By now, the rice will be pink in color because of the oil from the hotdog. Set aside.
Back to the wok. Put the butter. When half of it has melted, pour the beaten egg. When half of the egg has been cooked. Add the hotdog-rice mixture. Mix until egg has coated the rice evenly. Sprinkle with salt and liquid seasoning. Mix. Cook for 4 minutes. Put the green peas. Cook until rice is fluffy.