Ingredients
- 125 g french bean diced into small pieces
- 125 g carrot diced into small pieces
- 4 small dried Shiitake mushrooms soak overnight and diced into small pieces
- 3 eggs
- 4 cloves garlic minced
- 1/2 tbsp soya sauce seasoning
- white pepper powder
- 1/2 tsp salt
- 3 tbsp water
- 1 cup white rice cooked
Pork marinade
- 160 g pork shoulder butt cut into strips
- 1 tbsp ginger grated
- 1 tsp cornflour
- 1 tbsp soya sauce
- 1 tbsp sesame oil
- 1/2 tsp chinese cooking wine aka hua diao chiew
Instructions
Step 1 - Marinate the pork and set aside
- Cut the pork into thick slices and then into cubes
- Add all the marinade ingredients into the bowl and give it a good mix. Marinate it for a minimum of 1 hour or overnight.
Step 2 - Stir fry the pork and set aside
- Remove the pork from the fridge and let it sit in room temperature for 15 mins.
- Heat up a pan and fry the pork for 3 minutes till it is fully cooked.
- Give it a taste test and season with more soya sauce as desired.
Step 3 - Stir-fry the mushroom, long bean and carrot
- Heat up a clean pan and add in 1 tbsp oil and garlic. Fry till it's fragrant.
- Add in mushroom, French bean, carrot, ½ tsp salt, a dash of pepper and 3 tbsp water. Fry till soft. Give it a taste test and ensure that it’s well seasoned.
- Transfer to a plate and set aside.
Step 4 - Fry the rice
- In the same pan, add in 1 tbsp oil.
- Add in the beaten eggs, give it a quick stir. Add in the rice and mix to coat the rice with egg. Keep frying on high heat until the rice has visibly dried up.
- Add in the pork and vegetables, fry it for 3 mins. The rice is ready when the wok smokes and the rice starts to jump.
- Season with soya sauce and pepper. Give it a good stir and it’s ready!