Categories: Main Dish, Pork, Rice, Side Dish
Ingredients
- 6 eggs
- 1 tablespoon soy sauce
- 2 tablespoons chicken stock or 2 tablespoons chicken broth
- peanut oil or vegetable oil, for frying
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 3 garlic cloves, minced
- 4 cups cooked rice, chilled
- 1/2 cup chicken stock or 1/2 cup chicken broth, mixed with 2 tablespoons soy sauce
- 2 cups diced ham (or leftover lechon asado)
- 1/2 cup chopped green onion
- 1/2 cup frozen green pea
Directions
-
Beat the eggs with a whisk, adding soy sauce and chicken broth.
-
Heat a tablespoon or 2 of oil in a 5-quart or large saute pan or wok, rolling the oil around to coat bottom and sides.
-
When the oil is very hot, pour half of the egg mixture in so that it coats the bottom; it should look like you are making a giant pancake.
-
Decrease heat to med-low and cook thoroughly, flipping once.
-
Remove from pan and cut the egg into long, thin strips.
-
In the same pan, add a little more oil and saute the onion and green pepper over med-low heat until the onion is soft and translucent.
-
Decrease heat to low and add the minced garlic; continue to cook for 1-2 minutes more; don?t let the garlic brown.
-
Add in the rice and a little more oil; fry for about 5 minutes, stirring often.
-
Add in some chicken stock, enough to flavor the rice, but not enough to make it soupy.
-
Add the rest of the scrambled eggs and a dash or two of soy sauce; add in the diced lechon and stir sparingly; continue cooking 5 minutes.
-
Gently fold in the green onions, green peas, and egg strips.
-
Remove from heat, cover, and let stand for a minute or two; serve hot.