A veggie-packed, healthier take on a take-out classic. This recipe is easily adaptable to any season by switching up the veggies.
1 lb ground pork
1 tsp Kosher salt
1 tsp black pepper
1 T grated ginger
2 cloves garlic (or 2-4 scapes),chopped
1 c. basmati rice
2 c. chopped vegetables (radishes, salad turnips, asparagus, blanched carrots, snap peas, you name it!)
2 eggs, beaten
Sesame or olive oil
5 scallions, sliced
1-3 T Soy sauce, depending on taste
Chopped cashews or peanuts
Bring a large pot of salted water to boil. It should be slightly less salty than the ocean.
Blanch asparagus by cooking for a one minute in simmering, salted water to soften. Remove asparagus (before they are mushy) with a slotted spoon or tongs. Chop and add to a large serving bowl.
Add other raw, tender, chopped veggies to serving bowl.
Add rice to the salted water and set a timer for 11 minutes. Stir occasionally to make sure the rice doesn’t stick to the bottom of the pot.
Drain rice when timer is up and add rice to serving bowl.
Heat oil in a skillet over medium heat.
Season meat with salt, pepper, ginger, garlic. Use your hands to evenly combine the seasoning.
Cook ground pork, stirring occasionally, until cooked through, roughly 7 minutes.
Add pork to serving bowl.
Return pan to heat, add another splash of oil and cook your eggs. Scramble. Add eggs to serving bowl.
Mix everything together and drizzle soy sauce, cilantro and scallions and nuts all over the top.
*****Serve w/ Sriracha, additional soy sauce****