Ingredient
150g pork loin
2 bowls cold steamed rice
2 eggs (beaten)
3 stalks preserved radish
80g Chinese flowering chive
1 clove garlic
Seasoning
1 tsp salt
2 tsps light soy sauce
a few drops of sesame oil
pinch pepper
1 tbsp water
Method
Steam pork loin. Marinate with 2 tsps of salt overnight. Dice it finely and set aside
Cut Chinese flowering chives into short lengths (about 1 cm long). Dice the preserved radish. Stir fry diced preserved radish with a little oil.
Dice the garlic. Heat 1 tbsp of oil in a wok. Stir fry garlic until fragrant. Pour in the beaten eggs. Stir fry until it is half cooked.
Add the cold steamed rice. Put In all the other ingredients and seasoning. Stir fry. Serve.
