Pork Fried Rice
chinese, pork, rice
3 tablespoon vegetable oil
1 small onion, thinly sliced
1 1/2 piece ginger, chopped
2 celery stalks, sliced on the diagon; al
2 small carrots sliced diagonal
1/2 chinese or savoy cabbage shredded
1 cup cooked roast pork strips
1/2 teaspoon black pepper
3 cup cooked long-grain rice
2 eggs slightly beaten
1/2 teaspoon salt
2 tablespoon soy sauce
Heat 2 tbs of oil in large frying pan. When hot, add the onion and ginger. Stir-fry for 2 minutes. Add Celery and carrots and fry for 5 minutes, stirring constantly. Stir in cabbage, pork, pepper, soy sauce and rice and cook, stirring constantly, for 2 to 3 minutes, or until mixture has heated through. Remove from the heat and keep hot while you make the garnish. Heat the remaining oil in a small frying pan. When hot, add the beaten eggs and salt and cook for 2 minutes. When the bottom has set, turn the omelet over and cook for a further 2-3 minutes, or until completely set. Remove from pan and cut the omelet into strips about 1 inch by 1/4 inch. Transfer the rice mixture to a warmed serving dish. Garnish with the omelet strips and serve at once.
Yield: 6 servings