Published by Kroocrew on Saturday, The month of january 16, 2010 Under: Taiwan
- 5 cups cooked white-colored grain
- 2 eggs, beaten
- 4 stalks spring onions, reduce 1 cm (3/8") lengths
- Pinch salt
- Pinch pepper
- 1 tablespoon vegetable oil
- 4 cloves garlic clove, gently crushed
- 150 g (5 oz) lean pork, julienned
- 2 cups cabbage, chopped into small pieces
- 1/2 cup carrot, finely sliced
- 1/3 cup chicken stock
- 4 tablespoons soy sauce
Method:
- Release the grain by trembling and mixing.
- Beat eggs. Add 1/4 of spring onions, pepper and salt. Mix well. Heat a fry pan to some medium heat and smear with oil. Make an omelette. Slice into small pieces and hang aside.
- Heat remainder of oil in wok in a really low heat. Add garlic clove and fry for any minute until oil is fully garlic clove-flavoured - don't brown garlic clove. Remove garlic clove but leave just as much oil in wok as you possibly can.
- Bring wok to full heat. Add pork, stirring quickly for thirty seconds. One at a time add cabbage, carrots, and spring onions while stirring. Add stock and soy sauce. Return garlic clove to wok. Prepare vegetables for a maximum of a couple of minutes.
- Add grain and stir everything together for any couple of minutes until grain is hot. If grain starts that you follow wok, reduce heat. Add omelette and prepare for any minute more before serving on the plate.
Notes
You shouldn't use freshly cooked grain because it is overweight to create good fried grain. Use leftover grain.
Go back to Fried Grain menu