• In a large skillet or wok, heat 1 tablespoon oil until hot. Add eggs; cook and stir over medium heat until completely set. Remove and keep warm.
• In the same pan, stir-fry the beef, coleslaw, asparagus and onion in remaining oil for 4-6 minutes or until beef is no longer pink and vegetables are crisp-tender.
• Add rice and butter; cook and stir over medium heat for 1-2 minutes or until heated through. Add eggs; stir in soy sauce and pepper.
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