Preparation:
combine rice, water, and 1 tablespoon salt in a saucepan allow to stand for 15 minutes heat to a boil over a moderate flame cover, reduce heat, and simmer for 17 minutes remove from heat, cool rub cooled rice with your hands to separate into individual grains beat together eggs and 1/4 teaspoon salt heat 1 tablespoon oil in a wok, over a high flame add onions and stir-fry for 30 seconds stir in eggs and cook until softly set remove and set aside heat 1 tablespoon oil in wok, over a high flame add pork, peas, and cashews stir-fry for 2 minutes to heat well remove from heat heat remaining 2 tablespoons oil in wok, over a high flame add rice and stir-fry for 2 minutes to heat through stir in soy sauce and pork mixture add egg mixture and stir gently until broken into small pieces serve hot |
