Serves: 6
Prep: 25 mins
Cook: 20 mins
Kcal: 345
Fats (g): 9
Carbs (g): 44
Protein (g): 21
Fibre (g) 2
Ingredients:
1 tbsp. olive oil
2 garlic cloves, minced
2-inch (5cm) fresh ginger, grated
2 green onions, sliced, white & green parts divided
1 carrot, diced
1 red bell pepper, diced
7 oz. (200g) pork, diced
1 tbsp. oyster sauce
4 fl oz. (120ml) tamari
2 tsp. sesame oil
1 tsp. coconut sugar
salt & pepper to taste
1 tsp. olive oil
5 eggs, whisked
1.5 lbs. (700g) cooked white rice
1 oz. (20g) bean sprouts, optional
Method:
Heat the olive oil in a large skillet over high heat, add the garlic and ginger and sauté for a few seconds until golden brown. Now add the white part of the onion, carrot and pepper, and sauté everything for 4-5 minutes.
Add the pork to the skillet and continue sautéing for 6-7 minutes. Next add the cooked rice, and continue cooking until the rice begins to brown a little.
Now add the oyster sauce, tamari, sesame oil and coconut sugar, stir well and season to taste with salt and pepper.
Finally, heat the 1 teaspoon of olive oil in a separate pan over medium heat and cook the eggs like an omelet, until done. Slice the omelet and add to the rice. Alternatively, add the whisked eggs straight to the rice and cook, stirring constantly, until they are scrambled and set.
Remove from the heat, stir in the bean sprouts (optional) and serve immediately.