SHANGHAI RICE

Ingredients:

1/2	kg	MONTEREY TIMPLADOS PORK SHANGHAI MIX
1/4	cup	cooking oil
1	tsp	iodized fine salt
1	tsp	pepper
4	cups	cooked rice
2	pc	MAGNOLIA BROWN EGGS
1	tbsp	chopped parsley for garnish

Procedure:

Sauté shanghai mix in hot oil over medium heat for 5 minutes. Season with salt and pepper.
Add rice and mix evenly. Make a well in the center of the rice and add eggs. When eggs are almost set, scramble then mix with rice well. Cook for another 5 minutes.
Transfer to a platter and garnish with parsley on top.

Makes 6 servings.

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