1 bunch scallions, white and green parts separated and thinly sliced
1/2 lb ground pork
2 carrots, shredded
1/2 cup frozen peas
2 cups cooked white rice (about 3/4 cup uncooked rice)
2 tbsp rice vinegar
Instructions
In a wok or large nonstick skillet, heat 1 tbsp oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 tsp soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.
Add 1 tbsp oil to work and swirl to coat. Add garlic, ginger and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas and rice and stir to combine. Add cooked egg, 2 tbsp soy suace and vinegar and cook stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.
Originally Submitted
3/13/2011
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