1 bunch spring onion white green separated thinly sliced
0.5 pound ground pork
2 carrots shredded
0.5 cup peas frozen
2 cups rice white cooked uncooked ()
2 cups rice white cooked uncooked ()
2 cups rice white cooked uncooked ()
2 tablespoons rice vinegar
Equipment
bowl
frying pan
wooden spoon
wok
spatula
Directions
In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon 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 tablespoon oil to wok 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 tablespoons soy sauce, 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.