Fried rice with vegetables

1 serving


Cut the pork into thin strips. Cut the spring onions into rings. Cut cabbage, Beijing cabbage and turnips into straws. Heat the vegetable oil in a wok or deep frying pan and fry the spring onions lightly. Place the pork in the wok and fry, stirring, until the meat is brownish. After 5 minutes, pour in the soy sauce. Once the meat has absorbed some of the sauce, add the straw-sliced vegetables. Cover and simmer over medium heat for 5 minutes until the vegetables are almost ready. If necessary, pour 2-3 tablespoons of water. Add rice to the vegetable mixture, gently mix and reduce the heat. Cover the wok or pan with a lid and continue roasting with stirring, so that the rice and vegetables do not burn. For the same purpose, a small amount of water can be poured in. Once the vegetables are soft, the dish is done.