Description
A delicious weeknight dinner that’s a thousand times better than takeout and super quick and easy to make.
Ingredients
- 3 whole Eggs
- 1 teaspoon Butter
- 1 Tablespoon Canola Oil
- 1 pound Ground Pork
- ½ Onion, Chopped
- 2 cups Carrots, Sliced
- 1 cup Frozen Peas, Thawed
- 3 cups Cooked Sticky Rice
- ⅓ cups Soy Sauce
- 3 Tablespoons Oyster Sauce
- 2 cloves Garlic, Minced
Preparation
In a small bowl, beat eggs. Set aside.
In a medium skillet, melt butter over medium heat. Add eggs and scramble until set and no longer runny. Remove from heat and chop.
In a large skillet or wok, heat oil over medium-high heat. Add pork and cook, crumbling, until it just starts to brown. Add onion and carrots and saute, tossing frequently, until carrots are fork-tender.
Drain peas and add to pork and veggie mixture. Add rice, soy sauce, oyster sauce, and garlic, stirring to combine. Continue to cook and stir well until heated through.
