1 pound boneless pork shoulder/butt, cut into 1/4-inch cubes
1 medium yellow onion, diced
2 medium carrots, diced
3 medium garlic cloves, chopped
1 cup frozen peas
2 large eggs, beaten
2 TBSP soy sauce
1 tsp sesame oil
DIRECTIONS
MAKE THE RICE: Stir together the rice, water, and 1/4 tsp salt in a medium-size saucepan over medium-high heat. When the water begins to boil cover the pan with a tight fitting lid and reduce the heat to low. Simmer over low heat, WITHOUT REMOVING THE LID, for 10 minutes. After 10 minutes turn off the heat and let the rice sit on the stove, KEEPING THE LID ON, for 15 more minutes.
Fluff the rice with a fork then spread the rice out on a large baking sheet. Refrigerate the rice, uncovered, for 15 minutes.
Take the rice out of the refrigerator and set aside.
Add the cubed pork to a large bowl then drizzle on 1 TBSP of the peanut oil and generously season with salt & pepper. Toss to coat all the pork evenly.
Heat a wok or large skillet over high heat until the pan is very hot.
When the pan is hot add the pork and cook, stirring often, until pork is cooked through, 3 to 4 minutes.
Transfer the pork to a plate and set aside.
Wipe out the pan then place it back on the stove over high heat and add 1 TBSP of peanut oil. Add the onion, carrots, and garlic to the pan and cook, stirring often, until vegetables begin to soften, about 3 minutes.
Add the peas to the pan and cook, stirring often for about 1 minute.
Add the rice and cooked pork into the pan and cook while stirring for about 2 minutes.
Push everything to one side of the pan then pour the beaten eggs on the empty side and scramble the eggs until cooked through, about 1 minute.
Add the soy sauce and sesame oil to the pan then stir everything together.
Take the pan off the heat then taste and season with additional salt & pepper if necessary.
Print Recipe
21 people Yepped this recipe
Comments
RECIPE COMMENTS
for this recipe?
Be the first to post a comment