Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 eggs, lightly beaten
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, or to taste
- 5 tablespoons oil for frying, or as needed
- 1 medium onion
- 1 cup roast pork, diced
- 1/2 cup shredded Napa cabbage
- 4 cups cold cooked rice
- 2 tablespoons dark soy sauce
Preparation:
Lightly beat the eggs. Stir in the salt and pepper.
Heat a wok on medium-high to high heat. Add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry briefly, then add the roast pork and then the Napa cabbage. Stir-fry until the pork is cooked. Remove from the wok.
Add 2 tablespoons oil, turn the heat down to medium, and stir-fry the rice. Use chopsticks to separate the individual grains. Stir in the dark soy sauce. Add the other ingredients except for the egg. Season with salt, light soy sauce or oyster sauce if desired. Serve the fried rice with the strips of egg laid on top.
Heat a wok on medium-high to high heat. Add 1 tablespoon oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.
Add 2 tablespoons oil. When the oil is hot, add the onion. Stir-fry briefly, then add the roast pork and then the Napa cabbage. Stir-fry until the pork is cooked. Remove from the wok.
Add 2 tablespoons oil, turn the heat down to medium, and stir-fry the rice. Use chopsticks to separate the individual grains. Stir in the dark soy sauce. Add the other ingredients except for the egg. Season with salt, light soy sauce or oyster sauce if desired. Serve the fried rice with the strips of egg laid on top.
