Ingredients
3eggs,beaten
½lbground pork
3cupswhite rice,long-grain, cooked, cooled
2tbspvegetable oil,divided
1tbspsoy sauce
⅓cupcelery,minced
⅓cupyellow onions,minced
⅓cupcarrots,minced
salt and ground black pepper
green onions,thinly sliced
Preparation
Heat up half of the oil in a wide skillet over medium heat. Add the pork and sauté for 5 to 8 minutes, until fully cooked and golden.
Using the same skillet, heat up the remaining oil over medium heat. Add the onions, celery, and carrots. Sauté until translucent.
Add the cooked rice and soy sauce. Continue sautéing, while loosening any clumps.
Reduce heat to medium-low, then make a well at the center of your skillet. Add the beaten eggs, and stir the well of eggs for 2 to 3 minutes, until it starts to scramble.
Add the cooked pork back into the skillet, increase to medium heat, and continue sautéing until eggs have been evenly incorporated into the rice.
Season to taste with salt and pepper. Adjust accordingly.
Garnish with green onions and serve.
