Categories: Asian
Ingredients
- 2 eggs
- Sea salt and black pepper
- Canola or olive oil
- 2 boneless pork chops, diced
- 1 tbsp sesame oil
- 1 small yellow onion, chopped
- 1 tsp grated ginger
- 3 cups cold, cooked white rice
- 3 tbsp soy sauce, plus more to taste
- 1 cup frozen peas and carrots, thawed
- 1 red Fresno chile, halved, seeded and thinly sliced
- 2 to 3 scallions, chopped
Directions
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Crack the eggs into a small bowl, season them with salt and pepper and beat them lightly with a fork.
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Heat a deep skillet over medium-high heat. Swirl in enough oil to coat the bottom of the pan. Add the eggs, and cook, stirring a few times, until cooked through. Transfer the eggs to a medium bowl.
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Turn the heat to high and add another swirl of oil if the pan seems too dry. Add the pork and saute until golden and cooked through, 2 to 3 minutes. Transfer to the bowl with the eggs.
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In the same skillet, heat the sesame oil over medium-high heat. Add the onion and saute until softened, about 1 minute. Add the ginger and rice, making sure to bread up any clumps of rice. Stir in the soy sauce, peas and carrots, pork and eggs, and chile. Saute until the rice is heated through. Season with salt, or add more soy sauce to taste.
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Spoon the rice into a deep bowl or platter. Garnish with the scallions before serving.