-
1
In a large nonstick saute pan or wok, heat the oil over high heat.
-
2
When the oil begins to swirl, add the ground pork, salt and ginger.
-
3
Break the pork up with a spoon and stir while browning.
-
4
When the pork is cooked through and golden, add the garlic, scallions, bean sprouts and peas.
-
5
Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed.
-
6
Add the rice and quickly stir to heat and toast the rice.
-
7
Once a crust has formed on some of the rice, add the soy sauce and chili sauce.
-
8
Season with more salt, if needed.
-
9
Incorporate the rice with the rest of the ingredients in the pan.
-
10
Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly.
-
11
Rapidly stir the rice in to coat while the eggs are cooking.
-
12
The eggs act as glue instead of being left as big curds separated from the rice.
-
13
Transfer to a serving bowl and serve immediately
-
14
Rinse the rice 3 times to remove the starch.
-
15
Put the rice in a medium saucepan.
-
16
Fill the saucepan with enough water to cover the rice by 1/2-inch.
-
17
Or measure by putting your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail.
-
18
Bring the rice to a simmer over low heat, then cover and cook until tender and liquid is evaporated, about 15 minutes.
-
19
Remove from heat and let the rice stand another 5 minutes, covered.
