2 tbsp peanut oil
2 large eggs, beaten with a drizzle of fish sauce
1 lemongrass stalk, (white portion only), finely chopped
2 garlic cloves, minced
2 medium shallots, finely chopped
1⁄4 cup carrot, chopped
1⁄4 cup sweet peas, thawed if frozen
1 Chinese sausage link, lap cheong, about 1 1⁄2 oz., thinly sliced
1⁄2 cup barbecued pork, such as char siu, cut into thin strips
3 cup cooked rice, cold jasmine or long-grain, preferably not freshly cooked, rubbed to separate the grains
1 tsp fish sauce, or more to taste
1⁄2 tbsp lime juice
1⁄2 cup cilantro, or Thai lemon basil or mint, to garnish
Gather the ingredients.
Heat the peanut oil in a wok or frying pan over medium-high heat.
Pour in the beaten eggs. Cook, swirling often to form a flat egg pancake, just until set.
Scoop out egg pancake and transfer to a cutting board.
Over medium heat, saute the lemongrass, garlic, and shallots until softened and aromatic.
Turn up the heat, add the chopped carrot and sweet peas, and stir fry for half a minute.
Add the sliced lap cheong and the barbecued pork. Stir fry for about a minute.
Add the rice. Drizzle in the fish sauce. Stir fry until the rice is heated through. Turn off the heat.
Roll up the egg like a cigar and cut into thin slices.
Add egg slices to the rice. Toss. Add the lime juice and toss a few more times.
Serve hot, garnished with cilantro, lemon basil, or mint, or all three.
Sugar: 51g
:
Calcium: 441mg
Calories: 2735kcal
Carbohydrates: 156g
Cholesterol: 593mg
Fat: 163g
Fiber: 40g
Iron: 17mg
Monounsaturated Fat: 72g
Polyunsaturated Fat: 18g
Potassium: 5103mg
Protein: 159g
Saturated Fat: 58g
Sodium: 905mg
Trans Fat: 1g
Vitamin A: 82156IU
Vitamin C: 261mg
