Chop up just a bit of leftover Sweet Pork (use more than 1/2 cup for a heartier dish) and have a hot-and-sweet side dish or main course.
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INGREDIENTS
Ingredients
- 2 tablespoons vegetable oil, divided
- 1/2 cup chopped Sweet Pork
- 2 teaspoons minced garlic
- 2 eggs, lightly beaten
- 1 cup cooked Jasmine Rice
- 2 tablespoons Thai Kitchen® Gluten Free Premium Fish Sauce
- 1 teaspoon thick Chinese soy sauce , (optional)
- 1/4 teaspoon ground white pepper
- 2 tablespoon green onions, thinly sliced
- Fresh cilantro sprigs and thinly sliced cucumber , (optional)
- Spicy Thai Chili Sauce, (optional)
INSTRUCTIONS
- 1 HEAT 1 tablespoon of the oil in wok or large skillet on medium-high heat. Add pork and garlic; stir fry 1 to 2 minutes or until pork is lightly browned. Remove from wok; set aside.
- 2 HEAT remaining 1 tablespoon oil in skillet. Add eggs; scramble until set. Add rice; stir fry 3 minutes or until rice is heated through. Add pork mixture, fish sauce, soy sauce and pepper; stir fry 1 minute. Add green onions; stir fry 30 seconds. Garnish with cilantro and cucumber, if desired. Serve with chili sauce, if desired.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
