Pork & Green Bean Fried Rice

  • 2 tablespoons vegetable oil, 1 tbsp lime juice, 1 tsp soy sauce
  • 1 large egg, beaten
  • 1/2 pound ground pork
  • Salt
  • 1 cup thinly sliced green beans
  • 2 teaspoons finely grated fresh ginger
  • 3 cups cold cooked long-grain white rice
  • 2 tablespoons thinly sliced scallions
  1. Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop onto a plate.
  2. Add the pork to the skillet, season with 1/4 teaspoon salt and stir-fry, breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining 1 tablespoon oil to the skillet, then add the green beans, ginger, soy sauce and 1/4 teaspoon salt and stir-fry until crisp-tender, about 2 minutes.
  3. Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring to break up the egg and mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the scallions and lime juice and serve.
Adapted from
Primary Ingredient
Green Beans
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