4 T vegetable oil
2 medium onions, finely chopped
2 cloves garlic, finely chopped
1/2 lb lean pork, diced
4 eggs, beaten and seasoned with salt & pepper
4 c cooked rice, chilled
2 T fish sauce (Nam Pla)
1 T chili sauce (Siracha or other good quality commercial sacue
1 green bell pepper, seeded and finely chopped
1 tomato, chopped
5 green onions (including green), finely chopped
1/2 lb cooked Bay shrimp or cooked crabmeat (additional option
ingredients include diced cooked ham, sliced Chinese sausage or diced
cooked chicken)
Garnish
2 green onions, cut into tassles
1 cucumber, sliced decoratively
3 T coriander leaves, chopped
1 lime, cut into wedges
Heat the oil in a wok or large frying pan and fry the onion and garlic
until the latter is golden. Add the pork and stir-fry until it is just
cooked through. Make a hole in the center of the pork, pour in the
seasoned, beaten eggs and scramble. Toss in the rice and stir well.
Sprinkle the fish and chili sauces over the mixture. In order, add the
green pepper, tomato, 5 green onions and shrimp, stirring between each
addition to heat the new ingredients thoroughly. Transfer to a large
platter and garnish attractively with green onion tassles, cucumber
slices, coriander and lime wedges. Serve at once accompanied by extra
fish and chili sauce.