Rainbow Fried Rice

• 1 tablespoon canola oil
• 2 large eggs, lightly beaten
• 3/4 cup minced yellow onion
• 4 cups cooked long-grain rice, chilled
• 3 tablespoons low-sodium soy sauce
• 2 cups shredded iceberg lettuce
• 1/2 cup frozen green peas, thawed
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 cup minced green onions
• 1 teaspoon dark sesame oil

1. Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.
2. Add yellow onion to pan; saute 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.

canola oil, eggs, yellow onion, rice, soy sauce, frozen green peas, salt, white pepper, green onions, dark sesame oil

Taken from www.myrecipes.com/recipe/rainbow-fried-rice-0 (may not work)