Ingredients
- 2 T veg oil
- 2 eggs lightly beaten
- 2 T plus 1/4 t soy sauce
- 1 garlic clove, minced
- 1 T minced peeled ginger
- 1 bunch scallions, white and green parts separated and thinly sliced
- 1/2 lb ground pork or cut up pork loin
- 2 carrots diced small or shredded
- 1/2 C frozen peas
- 2 T rice vinegar
- 2 C cooked white rice
Details
Preparation
Step 1
In a wok heat 1 T oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 t soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces
Add 1 T oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 T soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with the scallion greens and serve.
Review this recipe