Pork fried rice

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Nb persons: 0
Yield:
Preparation time:
Total time:
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Ingredients: Servings: 4 Units: US | Metric
3/4 cup	finely chopped onion
2 1/2 tablespoons	oil
1	egg, lightly beaten (or more eggs if you like)
3 drops	soy sauce
3 drops	sesame oil
8 ounces	cooked lean boneless pork, chopped
8 ounces	chicken, alternative
1/2 cup	finely chopped carrot, (very small)
1/2 cup	frozen peas, thawed
4 cups	cold cooked rice, grains separated (preferably medium grain)
4	green onions, chopped
2 cups	bean sprouts
2 tablespoons	light soy sauce, (add more if you like)

Directions:

1
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2
Allow wok to cool slightly.
3
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8
Set out additional soy sauce on the table, if desired.

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