1/4 cup sesame-soy sauce (recipe follows; see notes)
2 Roma tomatoes (8 oz. total)
4 green onions (each 10 in. long)
2 cups frozen petite peas
1 large egg
1/2 teaspoon salad oil
1 quart finely shredded cabbage (6 oz.; also called angel hair coleslaw mix)
Soy sauce or salt (optional)
How to Make It
In a 2 1/2- to 3-quart pan over high heat, bring broth, 1 1/3 cups water, and rice to a boil. Reduce heat to medium-high and cook, uncovered, until most of the liquid is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer.
Meanwhile, rinse pork and pat dry; cut into 1/2-inch chunks. In a small bowl, mix pork and 2 tablespoons sesame-soy sauce. Rinse and core tomatoes and cut into 1/2-inch cubes. Rinse green onions, trim and discard ends, and thinly slice (including green tops).
When rice is done, scoop into a large bowl. Add frozen peas and mix gently. Let cool slightly, about 5 minutes.
In a small bowl, with a fork, beat egg lightly. Pour oil into a 10- to 12-inch nonstick frying pan over high heat; tilt pan to coat. Add egg; tilt pan to spread thinly. When egg appears almost set, in 20 to 30 seconds, slide it onto rice; return pan to high heat. With a wide spatula, break egg into 1/2-inch pieces.
Add pork mixture to pan; stir until meat is no longer pink in the center (cut to test), 2 to 3 minutes; add to rice. Add tomatoes, onions, and remaining 2 tablespoons sesame-soy sauce to rice; mix gently.
Spread cabbage over the bottom of a large, shallow serving bowl; mound rice mixture on top. Add soy sauce to taste.
Sesame-Soy Sauce. In a small bowl, mix 3 tablespoons soy sauce, 1 tablespoon sherry, 2 teaspoons Asian (toasted) sesame oil, 1 teaspoon sugar, and 1 teaspoon minced fresh ginger. Makes 1/4 cup.
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