Pour 1 tablespoon oil around top of a preheated wok, coating sides; allow oil to heat to high (375°) for 1 minute. Add onion, and stir-fry until tender. Stir in cooked rice, and heat thoroughly. Push rice mixture up along sides of wok.
Add remaining oil to wok, and reduce heat to low (225°); scramble eggs in oil, and mix in with rice. Add remaining ingredients; mix well. Cover and cook 3 minutes. Serve immediately.
Oxmoor House Homestyle Recipes
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