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1
Combine egg, water and 18 teaspoon salt and beat.
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2
Heat wok or large skillet over medium high heat.
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3
Add 2 teaspoons oil and pour in egg mixture.
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4
Tilt pan to coat surface.
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5
Cook until pancake is set and bottom is slightly golden.
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6
Turn and cool, then roll up tightly and slice crosswise into slivers.
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7
Set aside.
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8
Heat 3 tablespoons oil in wok or large skillet.
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9
Add pork, season with sugar and 1/2 teaspoon salt.
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10
Stir-fry over high heat until browned and cooked.
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11
Add green onions and celery and cook until crisp-tender.
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12
Add rice and bean sprouts and cook until rice is heated through, stirring to mix with meat and vegetables.
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13
Add soy sauce and stir to mix.
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14
Make well in center of rice, pour in beaten eggs, allow to set then scramble with chopsticks and stir into rice.
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15
Or heat 1 tablespoon oil in separate pan, pour in eggs and allow to set, pushing set portion aside to allow uncooked egg to run underneath.
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16
Cut into strips and stir into rice.
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17
Turn rice out onto platter and top with chopped cooked pork and slivered egg.
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18
Make border of Green Onion Brushes around rice.
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19
Note: To make Green Onion Brushes, select large green onions.
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20
Cut off root ends, leaving as much white part as possible.
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21
Cut onions in 3-inch lengths.
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22
Place on board and using sharp knife, make slashes lengthwise from each end, cutting 1/2 inch toward center.
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23
Place in bowl of cold water and onions will open up and curl back.
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24
Chill in water 1 hour or overnight.
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25
Drain well before using.
