The last of the pork roast – a quick skillet meal – Dinner is served!
I did break my 10 ingredient rule here – there are 12 – But it’s still pretty easy!
What you need:
- 3 Tablespoons sesame oil
- ¼ cup chopped bacon (uncooked)
- 1 ½ cup coarsely chopped cooked pork
- 1 cup sliced onions
- ½ pound asparagus
- 3 cups cooked rice (I used Thai Jasmin)
- 1 teaspoon five spice powder
- 3 cloves of chopped garlic
- 1 Tablespoon plus ½ teaspoon soy sauce
- 1 egg
- 1 teaspoon grated fresh ginger
- 3 green onions, chopped
How to Do it:
Heat 2 Tablespoons of sesame oil in a skillet. Add the bacon and cook until crisp. Add the pork and five spice powder, then continue to cook until the pieces of pork begin to brown and crisp a little on the edges. Remove from the pan and set aside. Wash out the pan.
Prepare all the remaining ingredients and set on the counter, ready to go. Once you start cooking, you can’t stop without overcooking the ingredients. Cut the onions on an angle:
Cut the tips off the asparagus, then slice the tender part of the stem
And finely grate the ginger.
Beat the egg with ½ teaspoon of soy sauce.
Add the remaining 1 Tablespoon of sesame oil to the pan and heat. Add the onion and asparagus and cook on medium-high, stirring constantly, until the onions just barely start to soften. Add the garlic and ginger (the aromatics) and stir, cooking for another minute or two. Add the rice and remaining Tablespoon of soy sauce. Continue to cook and stir, mixing in the soy sauce, for about 1 minutes. Create a little pool and pour the egg in. When it begins to cook, gently stir it around the rice.
Add the pork back into the pan and stir it all together well. Remove from heat. Stir in the green onions.
Serve hot! Some kimchee or Asian Pickled Cucumbers would go great on the side!
© Copyright 2016 The Lazy Gastronome