Ingredients
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3 cups water
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1 1/2 tablespoons peanut oil
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1 lb ground pork
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1 tablespoon light soy sauce
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1 tablespoon dark soy sauce
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1 tablespoon oyster sauce
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1 tablespoon rice wine or 1 tablespoon dry sherry
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3 tablespoons green onions, finely chopped
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2 cups long-grain rice
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1/2 lb fresh peas, shelled or 1/4 cup frozen peas
Instructions
- Add rice and water to a large, heavy saucepan and bring to a boil.
- Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.
- The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.
- Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.
- Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.
- Continue to cook for another 2 minutes, then add the green onions.
- Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).
- Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.