Stir-Fried Pork and Fried Eggs
A softly set fried egg is the key component to this easy Thai-style dinner. Before eating, pierce the silky yolk and stir it into the pork mixture to combine the rich flavours. Serve with cooked jasmine or other long-grain rice.
HANDS-ON TIME: 25 minutes
TOTAL TIME: 25 minutes
MAKES: 4 servings
In small glass measure, whisk together broth, soy sauce, vinegar, fish sauce and sugar; set aside. In wok or large skillet, heat half of the oil over mediumhigh heat; cook onion, garlic and bird’s-eye pepper, stirring, until softened, about 3 minutes. Stir in red pepper; cook, stirring, until peppers are tender, about 3 minutes. Stir in pork; cook, stirring and breaking up with spoon, until no longer pink, about 3 minutes. Stir in broth mixture; cook, stirring occasionally, until no liquid remains and pork is beginning to brown and turn crisp, about 7 minutes. Stir in lime juice. Meanwhile, in separate skillet, heat remaining oil over medium heat; cook eggs until whites are set but yolks are still runny, about 3 minutes. Sprinkle with salt (if using). Serve eggs over pork mixture; sprinkle with green onion. Serve with lime wedges. PER SERVING: about 402 cal, 28 g pro, 29 g total fat (9 g sat. fat), 5 g carb (1 g dietary fibre, 2 g sugar), 256 mg chol, 409 mg sodium, 487 mg potassium. % RDI: 4% calcium, 16% iron, 16% vit A, 50% vit C, 18% folate.