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
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1 cup pulled pork (I used leftover Herby Pork Shoulder)
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1 cup rice, cooked (cook this the day before if possible)
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1 onion, diced
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1 carrot, peeled and diced
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1/2 cup bean sprouts
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1/4 cup mint
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1/4 cup thai basil
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1/4 cup cilantro
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2 tablespoons sriracha
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2 teaspoons ginger, grated
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2 cloves garlic, grated
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1/4 cup soy sauce
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2 tablespoons toasted sesame oil
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2 tablespoons avocado oil
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2 eggs
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1 teaspoon salt
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1 lime, wedged
Instructions
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Heat avocado 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
