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Ingredients
6 cups cooked Jasmine rice
1 pound pork belly, thinly sliced
1 medium onion, finely chopped
4 cloves garlic, minced
5 tablespoons San J Tamari Soy Sauce - gluten free
salt and pepper
5 tablespoons butter
1 large zucchini, diced
1 cup carrots, diced
3 green onions, chopped
4 large eggs, lightly beaten
Instructions
- Season pork salt and pepper. Heat a nonstick pan to medium high heat and cook the pork until crispy. Set aside.
- Clean the pan real quick and return to medium heat. Add 2 tablespoons butter then the onions. Sauté onions until translucent about 5 minutes. Add the zucchini and carrots, season with salt and pepper. Cook for few minutes until vegetables are soft. Set aside.
- Clean the pan and return to heat. Add 1 tablespoon butter, cook the eggs stirring a couple of times like scramble eggs. Set aside.
- Preheat a wok to medium heat. Add the remaining butter, then the garlic. Add the rice and stir and cook for 3 minutes.
- Season with salt then add the soy sauce. Add all the other ingredients and incorporate. Top with chopped green onions. Serve
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