Serves 4
Preparation time: 15 minutes
Cooking time : 15 minutes
Ingredients
- 670 g braised pork shoulder (vacuum-packed)
- 4 cups cooked rice
- 250 ml (1 cup) peas
- 2 eggs, beaten
- 1 red onion, chopped
- 2 garlic cloves, chopped
- 1 piece ginger (2 cm), grated
- 45 ml (3 tbsp.) soy sauce
- 30 ml (2 tbsp.) sesame oil
- Hot sauce, to taste
- 45 ml (3 tbsp.) vegetable oil for cooking
- Salt and pepper to taste
Preparation
- Heat vegetable oil in a large skillet or wok over medium heat. Add red onion, garlic and ginger and sauté for 2-3 minutes.
- Add the braised pork to the pan and reheat for about 5 minutes, stirring occasionally. Fluff the meat
- Add the peas and sauté for a further 2 minutes.
- Push the mixture to the side of the pan and pour the beaten eggs into the center. Cook, scrambling, until the eggs are almost set, then mix with the rest of the mixture.
- Stir in the cooked rice and mix well. Sauté for 5 minutes to heat through.
- Add soy sauce and sesame oil, tossing to coat all ingredients. Add hot sauce to taste.
- Season with salt and pepper to taste, then serve immediately.
