1. Beat the eggs with a whisk, adding soy sauce and chicken broth. 2. Heat a tablespoon or 2 of oil in a 5-quart or large saute pan or wok, rolling the oil around to coat bottom and sides. 3. When the oil is very hot, pour half of the egg mixture in so that it coats the bottom; it should look like you are making a giant pancake. 4. Decrease heat to med-low and cook thoroughly, flipping once. 5. Remove from pan and cut the egg into long, thin strips. 6. In the same pan, add a little more oil and saute the onion and green pepper over med-low heat until the onion is soft and translucent. 7. Decrease heat to low and add the minced garlic; continue to cook for 1-2 minutes more; don’t let the garlic brown. 8. Add in the rice and a little more oil; fry for about 5 minutes, stirring often. 9. Add in some chicken stock, enough to flavor the rice, but not enough to make it soupy. 10. Add the rest of the scrambled eggs and a dash or two of soy sauce; add in the diced lechon and stir sparingly; continue cooking 5 minutes. 11. Gently fold in the green onions, green peas, and egg strips. 12. Remove from heat, cover, and let stand for a minute or two; serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
