Leftover Pork with Fried Rice

INDONESIAN Leftover Pork with Fried Rice

Ingredients     -         Serves 4

3 tablespoons vegetable oil
1 medium-sized onion, finely chopped
2 celery stalks, trimmed and finely chopped
2 small carrots, scraped and finely chopped
8 oz. roast pork, cut into strips 1 -inch long
1/2 small cabbage, coarse outer leaves removed, washed and with the leaves finely shredded             1/2 teaspoon freshly ground black pepper
2 tablespoons soy sauce
8 oz. [3 cups] cooked long-grain rice
2 eggs, lightly beaten
I/4 teaspoon salt

Preparation

· In a large frying-pan, heat 2 tablespoons of the oil over moderate heat. When the oil is hot, add the onion, celery and carrots and cook, stirring constantly, for 5 minutes. Stir in the pork, cabbage, pepper, soy sauce and rice and cook, stirring constantly, for a further 2 to 3 minutes or until the mixture is hot. Moisten with a little water or chicken stock if the mixture is dry. Set aside and keep hot while you make the garnish.

· In a small frying-pan, heat the remaining oil over moderate heat. When the oil is hot, add the beaten eggs and salt and cook for 2 minutes. When the bottom is set and lightly browned turn the omelet over, using a fish slice. Cook for a further 2 to 3 minutes or until the omelet is completely set. Remove the pan from the heat and, using the fish slice, remove the omelet from the pan. Using a sharp knife, cut the omelet into strips 1-inch by 1/4 inch

· Spoon the rice mixture on to a warmed serving dish. Garnish with the omelet strips.

· Serve at once.