1/2 cup green onion, sliced
1/2 cup celery, diagonally sliced
2 cups pork roast, diced
1 tablespoon fresh garlic, finely minced
2 tablespoons oil
3 cups cooked rice, cold
1 cup water chestnuts, canned, sliced
1/8 teaspoon pepper
1/4 teaspoon salt (or hot salt)
1 egg, slightly beaten
pinch of hot pepper flakes or cayenne, to taste
2-3 tablespoons soy sauce
METHOD / DIRECTIONS:
Sauté onions, celery, and pork in oil until vegetables are tender crisp.
Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce.
Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.