3 tablespoons peanut oil
2 cloves garlic, minced
3/4 pound pork tenderloin, diced
1 cup cooked rice
2 teaspoons soy sauce
1 teaspoon fish sauce
1 cup mung bean sprouts
1/2 onion, chopped
10 grape tomatoes, halved
3 dried Thai chile peppers
1/4 cup cilantro, chopped
1 egg, beaten
1 green onion, chopped
1/4 teaspoon white pepper
1/2 lime, juiced
Heat oil over high heat and cook garlic and onions with pork.
Stir rice into pork mixture and add soy sauce and fish sauce.
Mix in bean sprouts, tomatoes, dried chiles and cilantro.
Push rice to sides of wok.
Pour beaten egg into center and scramble.
Stir rice back and mix well.
Sprinkle with green onions and white pepper.
Squeeze lime juice over and toss lightly to combine.
Remove dried chiles before serving.