Curry Rice with Pork

Make the long grain rice in boiling hot water with a little bit of salt. (Instructions under “Fried long grain rice”). Keep warm until later.

Meanwhile, cut the pork diagonally to the grain into tender strips. Remove any fat. Cut the tomatoes into slices.

Beat each egg separately with salt and pepper and 2 tsp of cold water. Heat 2 tsp of the oil in the wok until very hot.

Pour in the first beaten egg, move the wok slightly in a circle and then fry the egg. Lift onto a plate or countertop and cook the second beaten egg in the same way to form an omelet. Cut the omelettes into narrow strips about 1 cm wide.

Put the remaining oil in the wok form and heat very high, then add the onions and garlic and fry for 1 to 2 minutes. Add the pork and continue to stir-fry for 3 min until almost cooked.

Add the cilantro, chili sauce, curry powder or chili seasoning, and soy sauce to the wok and stir-fry for another minute.

Stir in the long-grain rice, tomatoes, and peas and stir-fry for 2 minutes, until everything is boiling hot together. Season to taste and transfer to a warmed bowl for serving. Arrange the omelet strips decoratively on the long-grain rice and bring to the table on the spot.

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