Cantonese-style pork and sausage rice

Ingredients

• 200 g of rice (Thai or basmati), twice its volume in water
• 200 g of pork (back)
• 1 package of Chinese sausage (lap cheong)
• Half a bell pepper
• A few green peas
• 1 tablespoon of lard or soybean oil
• 2 tablespoons of soy sauce
• 2 to 3 eggs

Place the rice in a pot and cover it with boiling, salted water.

Cover and bring to a simmer over low heat.

Stir occasionally with a wooden spatula.

When there is almost no water left, cover tightly, placing a weight on the lid if necessary, and then let it simmer for another 10 minutes over very low heat.

While you’re doing that, cut the pork into very small dice, as well as the sausages (or, if you don’t have them, substitute with Bayonne ham), and the bell pepper. Add everything to the pan with the bacon.

Once everything is properly prepared, add soy sauce and mix in the cooked rice. Meanwhile, prepare a very thin omelette in a non-stick pan.

Cut the omelette into pieces and add them to the mixture.

Serve immediately.