Ingredients:
- 2 ears fresh corn, about 1 cup;
- 5 oz (150 g) store bought BBQ pork;
- 4 large fresh eggs;
- 1 1/2 teaspoons vegetable/ canola oil;
- 1/4 teaspoon sea salt, adjust for taste.
Recipe:
Serving for 2
- Cut corn off the cobb;
- Cut BBQ pork to 3/8” (1 cm) cubes;
- Lightly scumble the eggs, set aside;
- Add vegetable/canola oil to a wok/large sauté pan over medium high heat;
- Add BBQ pork when oil get hot;
- Cook for a minute;
- Add corn and break it up;
- Stir fry for a minute;
- Pour in lightly scumble eggs;
- Let the egg solidify and slowly break it up;
- Give a chance to cook;
- Turn as a 3” by 4” (7 cm by 10 cm) block;
- Cover for a minute;
- Turn off heat and finish the cooking while the pan is still hot;
- Plate it, serve immediately.