Ingredients:
4 tablespoons vegetable oil
2 eggs, lightly beaten
1 onions, finely chopped
1 1/2 teaspoons minced garlic
1 lb boneless pork loin, cut into julienne strips
1/2 lb shrimp, cleaned and deveined
1 (6 1/2 ounce) cans lump crabmeat, flaked
1/2 teaspoon salt
1 teaspoon black pepper
2 tablespoons fish sauce
4 Thai red chili peppers, minced
2 tablespoons ketchup
4 cups cold cooked rice
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 27 min.