If the rice grains are glued together, sprinkle them with 2 tablespoons of water and separate them with a fork.
Whisk the eggs and salt well in a bowl. Hot 1 tablespoon oil in a wok and grease its walls well by turning it carefully. Pour in the egg and stir over medium heat for a few 2 o 3 minutes until it's completely curdled. Take it out of the wok and reserve it.
Dry the wok with a paper napkin and reheat it. Pour another tablespoon of oil and, when it's hot, sophr the onion, the spring onion, garlic, ginger and chillies during 7 minutes, stirring at regular intervals until the onion is golden but soft; remove everything from the wok. Add another tablespoon of oil and when hot, sauté the pork and white chorizo during 3 o 4 minutes or until they're made; take them out of the wok and reserve them.
Pour the remaining oil into the wok and move it slowly so that the walls are greased. Incorpoore the beans, carrots and pepper and sauté them to was go strong during 1 minute. Then add the rice and stir well to mix with the vegetables and soak it with oil; jump during 2 minutes. Add onion and meat mixtures, sugar, soy and fish sauces; season to taste and stir for a 30 seconds or until everything is all hot, Add the scrambled egg and mix it slightly. Serve garnished with coriander leaves.
You can use sausages or fresh or cured white chorizo for this dish, as you prefer. It's also very tasty with under-cured Serrano ham.
Recipes easy to https://recetasdecocinafaciles.NET /