Pork Chinese Rice
ready in 40 min.
In a large saucepan, combine rice and water. Bring to a boil. Reduce heat, cover and simmer for 20 minutes.
Meanwhile, in a separate saucepan, boil peas for 1 minute. Drain thoroughly.
Heat wok over high heat. Add oil, stir-fry the peas, spring onions and pork for about 1 minute. Crack the eggs into the wok, stirring quickly to scramble with the vegetables and chicken. Stir in the cooked rice. Drizzle in soy sauce and sesame oil, toss well.
Divide between bowls, garnish with parsley or cilantro and serve.