Ingredients
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4 tablespoons vegetable oil
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2 eggs, lightly beaten
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1 onion, finely chopped
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1 1/2 teaspoons minced garlic
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1 lb boneless pork loin, cut into julienne strips
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1/2 lb shrimp, cleaned and deveined
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1 (6 1/2 ounce) can lump crabmeat, flaked
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1/2 teaspoon salt
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1 teaspoon black pepper
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2 tablespoons fish sauce
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4 Thai red chili peppers, minced
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2 tablespoons ketchup
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4 cups cold cooked rice
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1/4 cup chopped fresh cilantro
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1/2 cup chopped green onion
Instructions
- Heat 2 tbsp.oil in wok and stir-fry the eggs, scrambling them.
- Remove from wok and set aside.
- In same wok, heat remaining oil and fry onion and garlic until tender; add pork, salt, pepper, fish sauce, chilies, and ketchup.
- Stir-fry for 2-4 minutes, or until pork looks done.
- Add shrimp and crab and continue stir-frying for another 3 minutes; add egg and rice.
- Cook, stirring well, for another 2 minutes; fold in green onion and cilantro just before serving.