Tender pork shoulder cooked with rice, veggies, and egg and topped with sriracha and lots of herbs. A perfect use for leftover Herby Pork Shoulder (quite possibly the reason I make it in the first place!)
Ingredients
- 1 cup pulled pork (I used leftover Herby Pork Shoulder)
- 1 cup rice, cooked (cook this the day before if possible)
- 1 onion, diced
- 1 carrot, peeled and diced
- 1/2 cup bean sprouts
- 1/4 cup mint
- 1/4 cup thai basil
- 1/4 cup cilantro
- 2 tablespoons sriracha
- 2 teaspoons ginger, grated
- 2 cloves garlic, grated
- 1/4 cup soy sauce
- 2 tablespoons Toasted Sesame Oil
- 2 tablespoons Grapeseed Oil
- 2 eggs
- 1 teaspoon salt
- 1 lime, wedged
Instructions
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Heat the grapeseed oil in a large skillet over medium high heat.
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Add the onion, carrots, garlic, ginger, salt and pepper. Cook 5-8 minutes until tender. Add the pork and cook for 2 minutes. Add the rice, soy sauce and sesame oil and cook for about 5 minutes. Add the eggs and toss until cooked through.
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Top sriracha, bean sprouts, herbs and lime.
Takes 15 minutes
Serves 4
