Ingredients
2tbspvegetable oil
3largeeggs,beaten
pinchsalt
1bunchscallions,finely sliced, light and dark green parts divided
3clovesgarlic,chopped
2tbspfresh ginger,finely chopped
1lbground pork
4cupswhite rice,(from 1⅓ cups uncooked rice), cooked
½cupfrozen peas,defrosted
1½cupsbroccoli florets,cooked, (see note)
3tbspfish sauce
2tbspoyster sauce
2tspsugar
¼tspred pepper flakes,crushed
3tbspcilantro,fresh chopped
sriracha,for serving, optional
Preparation
In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.
In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute.
Add the pork and continue cooking for about 3 minutes, breaking the meat apart with a wooden spoon, until no longer pink. Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes.
Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs.
Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired.
Gluten-Free Note: To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. Many sauces, condiments, and other ingredients contain hidden gluten so if you’re following a gluten-free diet, always read the labels of your ingredients to verify that they are, in fact, gluten-free.
