- Pork neck 400 gram
- Salt - 1.5 teaspoons
- Long grain rice - 300 Grams
- Shallots - 100 Grams
- Soy sauce - 15 milliliters
- Carrots - 100 Grams
- Garlic - 3 Teeth
- Green peas - 100 Grams (frozen)
- Egg - 2 pieces
- Pepper sweet red - 1 Piece
- Ginger - 1 piece (5 cm)
1. First of all it is necessary to put rice. Water must be salty. When the rice is ready, it should be thrown in a colander. To prepare this dish, any kind of long-grain rice will do. 2. Let's start the meat processing. Pork should be cut into cubes about two to three centimeters in size. 3. Next, cut the chopped meat in a hot frying pan until a brown crust forms. Then the meat must be transferred to a plate. 4. In the fat that remained after roasting the pork, lightly grind the chopped garlic and finely chopped sham. Then add the peeled and shredded ginger root on a shallow grater. 5. Add the sweet pepper and carrots sliced in small cubes, put green peas (it can be frozen or fresh). Stirring, we cook everything together, about ten to fifteen minutes. 6. After the vegetables have become soft, put the meat in the frying pan and put the rice. Solim and mix. We cook another about 5-7 minutes. Beat eggs with soy sauce and make an omelet. Roll the roll, cool with a thick roll and cut. Then add them to the rice and serve it to the table.
Servings: 6