- 1 tblsp sunflower oil
- 250 g (9oz) pork mince
- 1 red chilli, deseeded and finely chopped
- 1 thumb-sized piece of fresh ginger, peeled and finely minced
- 1 tblsp dark soy sauce
- 1 tblsp oyster sauce
- 2 tsp caster sugar
- 300 g (11oz) leftover cooked rice, cold
- 200 g (7oz) sugar snap peas, finely sliced
- bunch of spring onions, finely sliced
- 2 large free-range eggs, beaten
- 1 mint sprig, leaves finely sliced
- 1 lime, cut into wedges, to garnish (optional)
- Place a large frying pan or wok over a high heat and add the oil. Fry the pork quickly, using a large wooden fork to break up the meat until it becomes fine and any liquid has cooked out.
- Add the chilli, ginger, soy sauce, oyster sauce and sugar and stir-fry for 2 minutes. Add the cooked rice, sugar snap peas and most of the spring onions, and stir-fry for a further minute or until the vegetables are just slightly tender.
- Make a well in the centre of the wok and pour in the beaten eggs. Allow to set partially before mixing through the rice. Mix in most of the mint and serve in deep bowls with an extra sprinkle of spring onions and mint and a wedge of lime.