Servings: 4
Prep time: 15 minutes
Cook time: 12 minutes
Ingredients
- 400 g ground pork
- 750 ml (3 cups) cold cooked rice
- 250 ml (1 cup) edamame beans
- 125 ml (1/2 cup) finely diced carrots
- 125 ml (1/2 cup) chopped onion
- 2 eggs
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) sesame oil
- 15 ml (1 tbsp) oil
- 15 ml (1 tbsp) minced ginger
- 2 green onions, thinly sliced
- Salt and pepper to taste
Preparation
- Blanch the edamame beans in boiling water for 2 to 3 minutes, then drain and set aside.
- In a large skillet or wok, cook the ground pork with the oil, breaking it up until it is golden brown, then set aside.
- In the same skillet, cook the onion, carrots, and ginger for a few minutes, then add the beaten eggs and stir quickly.
- Add the cold rice and mix well to reheat it.
- Return the pork to the pan, add the edamame beans, soy sauce, and sesame oil, then stir for a few minutes until everything is thoroughly heated through.
- Add the green onions, season to taste, and serve immediately.
