4 Serves
25 Mins
Slice the pork into thin strips and set aside.
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ThaiVitamin E
4 mg / 15 mgVitamin K
38 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
85 µg / 400 µgCalcium
68 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
348 mg / 420 mgPhosphorus
1198 mg / 1,250 mgPotassium
1243 mg / 4,700 mgSodium
1257 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
8 mg / 2.3 mgSelenium
126 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
7 g / 20 gCholesterol
369 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Heat half of the cooking oil in a wok over high heat. Add the beaten eggs, cook for 10 seconds, then scramble lightly for 1 minute before removing and draining on paper towels.
Heat the remaining oil in the wok. Stir-fry the onion and ginger for 30 seconds, then add the sugar and stir for another 30 seconds.
Add the pork strips to the wok and stir-fry for 30 seconds. Incorporate the hoisin sauce, soy sauce, white vinegar, and sesame oil, cooking for 1 minute.
Toss in the rice and the cooked egg, breaking up the egg with a spatula, and stir-fry for 1 minute until heated through.
Stir in the green onions for 30 seconds, then transfer the fried rice to a platter and serve immediately.
35
g10
g32
g
Cameroonian
Thai