|
150 g
3 tablespoons
2
3
115 g
1 tablespoon
1 teaspoon
1/2 teaspoon
2
3
2
55 g |
long grain
white rice
groundnut
(peanut) oil
medium
onions, finely sliced
slices
fresh root ginger, peeled and finely chopped
pork
tenderloin, minced
light soy
sauce
brown
sugar
sea salt
eggs,
beaten
dried
black winter mushrooms, soaked in hot water for 25 minutes, drained and
squeezed
large
tomatoes, peeled, seeded and chopped
peas,
cooked, or frozen and thawed |
Method :
-
Cook rice in plenty of boiling
water for 15 minutes until tender but still firm to the bite.
-
Drain and rinse with boiling water.
-
In a wok, heat oil, add onion and
ginger and stir fry for 2 minutes.
-
Stir in pork, continue stirring for
3 minutes until crisp, then add soy sauce and sugar.
-
Stir fry for 1 minute, then stir in
rice.
-
Remove to a warmed dish and keep
warm.
-
Pour eggs into wok, season with
salt and pepper, then cook stirring for 2-3 minutes until just
beginning to set.
-
Stir in mushrooms, tomatoes and
peas,
-
Cook for 2-3 minutes, then stir in
rice mixture.
Serves 4
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