Ingredients
1 c. white rice
1 lb. medium shrimp, peeled and deveined
kosher salt
1/2 lb. ground pork
2 cloves garlic, chopped
1 c. low-sodium chicken stock
1 tsp. soy sauce
1/2 tsp. sugar
1 c. frozen peas
2 tbsp. cornstarch
1 large egg, lightly beaten
3 green onions, chopped
Preparation
Step 1Steam rice according to package instructions. Meanwhile, season shrimp with salt and set aside.Step 2In a large skillet over medium-high heat, cook pork until golden, using a wooden spoon to break up meat, about 5 minutes. Add garlic and shrimp and cook until shrimp just turns pink.Step 3Add chicken stock, soy sauce, sugar, and peas and season with salt. In a small bowl, mix cornstarch with 2 tablespoons water to create a slurry; add it to the skillet. Bring to a boil and reduce heat to low until sauce thickens.Step 4Add egg and stir slowly until cooked through, about 1 minute. Garnish with green onions and serve with steamed rice.
