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Fried Rice with More Ingredients
Mi Mi Khaing
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12 ounces pork
1 1/2 teaspoons garlic, chopped
1 1/3 tablespoons salt
1/2 teaspoon pepper
12 ounces prawns (before shelling)
2 carrots
3 medium tomatoes
1 cup green peas, shelled
2 medium onions
2 large green chilies
2/3 cup oil
7 cups rice, cooked and cold
1 tablespoon soy sauce, thick
Boil pork with 1 1/2 cups water, 1/2 of chopped garlic, 1 teaspoon salt, and pinch pepper. As soon as pork is tender, cut in thin slices. Set stock aside.
Shell and clean prawns and cut in small pieces.
Cut carrots in fine slices, chop tomatoes, slice onions, remove chili seeds and cut skin in. strips. Pound rest of garlic finely.
Heat 1/3 of oil in small pan, fry onion till clear, add tomato. When tomato liquid is absorbed, put in prawns and pork. Cook 5 minutes. Add carrots, peas, and 3 tablespoons pork stock. Cover and simmer till water is absorbed.
Mix rice well with 1 tablespoon salt, soy sauce, and pepper. Heat remaining oil in large pan till it smokes, put in rice, toss over heat, and fry 5 minutes at least.
Add meat and vegetable mixture, then chili strips, and continue to toss and fry till well done, adding rest of finely pounded garlic before last stirring.
Serve with:

Raw cabbage salad Dish Id. 3
Clear pork broth Dish Id.48
sprinkled with chopped celery and seasoned to taste

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