A Chinese invention with Thai touches. Vegetables or left-over meat can be used to fill in for the pork, even tofu.

Ingredients:

• 2 Eggs
• 4 Tbsp vegetable oil
• ½ Medium onion, chopped.
• 1 Lb pork loin, thinly sliced
• 1 Clove garlic, minced
• 1 Tomato, sliced into 8 wedges
• 2 Green onions, thinly sliced
• 1 Tsp fish sauce
• 1 Tsp sugar
• ½ Tsp pepper
• ½ Tsp cayenne pepper
• 4 Cup cold rice

Procedure:

1. Scramble in large skillet in 1 tbsp oil, place on a plate and set aside
2. Clean skillet, heat 3 tbsp oil for 1 minute, add onions, pork, and garlic and stir constantly, cook for two minutes
3. Add tomato and green onions and cook, stirring occasionally, till tomatoes soften
4. Add fish sauce, sugar, pepper, and cayenne and stir well
5. Add rice, breaking all clumps
6. Mix well and cook for 6-8 minutes
7. Add scrambled eggs and toss well