Ingredients
1 cup cooked roast pork strips
3 tbsp vegetable oil
1 small onion, thinly sliced
1 1/2 piece of fresh ginger, peeled
2 celery stalks, thinly sliced diagonal
2 small carrots thinly sliced diagonal
1/2 small chinese cabbage shredded
1/2 tsp black pepper
3 cup cooked long-grain rice
2 eggs slightly beaten
1/2 tsp salt
2 tbsp soy sauce
How to prepare
Heat 2 tbsp of oil in large frying pan. When hot, add the onion and ginger. Stir-fry for 2 min. Add celery and carrots and fry for 5 min, stirring constantly. Stir in cabbage, pork, pepper, soy sauce and rice and cook, stirring constantly, for 2 to 3 min, or until mixture has heated through. Remove from the heat and keep hot while you make the garnish. Heat the remaining oil in a small frying pan. When hot, add the beaten eggs and salt and cook for 2 minutes. When the bottom has set, turn the omelet over and cook for a further 2-3 minutes, or until completely set. Remove from pan and cut the omelet into strips about 1″ by 1/4″. Transfer the rice mixture to a warmed serving dish. Garnish with the omelet strips and serve at once. Serves 4
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