Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 4

  2. 3 1/4 125 ml 1 6 4 cloves

  3. 5 cm 2 250 g 125 g 100 g 100 g 1/2 200 g 3 tablespoons 2 tablespoons 2 teaspoons 1/4 teaspoon 1 sprig

  4. Eggs

  5. Salt

  6. Oil

  7. Large onion, finely chopped

  8. Spring onions (scallions), chopped

  9. Garlic, finely chopped

  10. Fresh ginger, finely grated

  11. Small red chilies, seeded and finely chopped

  12. Pork lion, finely chopped

  13. Dried Chinese pork sausage, thinly sliced

  14. Green beans, chopped

  15. Carrots, cut into small cubes

  16. Large red pepper (capsicum), cut into small cubes

  17. Long-grain rice, steamed and cooled

  18. Nuoc cham sauce

  19. Soy sauce

  20. Sugar

  21. Salt, extra or to taste

  22. Fresh coriander (cilantro) leaves for garnishing

Instructions Jump to Ingredients ↑

  1. Whisk the eggs and salt in a bowl untilfrothy. Heat 1 tablespoon of the oil in a wok and swirl it around tocoat the sides. Pour in the egg and cook it gently over medium heat,stirring regularly for 2 to 3 minutes, or until the egg is just cooked.

  2. Remove the scrambled egg from the wok and set it aside.

  3. Add 1 more tablespoon of oil to the wokand, when hot, add the onion, spring onion , garlic, ginger and chiliand cook for 7 minutes. Stir regularly, or until the onion is soft andgolden, remove the onion mixture from the wok.

  4. Add another tablespoon of oil and, whenhot, add the pork and sausage. Stir-fry for 3 to 4 minutes until meat iscooked.

  5. Add the remaining oil to the wok and swirlit to coat the sides, add the beans, carrot and red pepper. Stir-fryover high heat for 1 minute.

  6. Add the rice to the wok, toss it well tocoat it with the vegetables and oil. Stir-fry for 2 minutes. Return theonion mixture and the meat mixture to the wok. Add nuoc cham sauce, soysauce, sugar and salt. Toss well for about 30 seconds until heated.

  7. Lightly toss in the scrambled egg andserve immediately.


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