3 tbsp vegetable oil
1 onion, diced
200g (7.05oz) thinly sliced pork fillet
½ tomato, diced
2 cups cooked rice
1 egg, lightly whisked
1 tbsp light soy sauce
2 tsp fish sauce
1 tsp sugar
white pepper
lime wedges to serve
tomato & cucumber slices to serve
spring onion to serve
Marion’s Kitchen Coconut Sriracha (use my store locator to find out where to buy), to serve
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