Ground Pork, Peas, and Rice Casserole

Ingredients

• 2 cups long-grain rice
• 3 cups water
• 1/2 lb fresh peas, shelled or 1/4 cup frozen peas
• 1 1/2 tablespoons peanut oil
• 1 lb ground pork
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine or dry sherry
• 3 tablespoons green onions, finely chopped

Directions

1. 1

   Add rice and water to a large, heavy saucepan and bring to a boil.

2. 2

   Continue boiling for 10 minutes, or until most of the surface liquid has evaporated.

3. 3

   The surface of the rice will be uneven and look like a pitted crater. At this stage, cover the pan with a tight-fitting lid and set the heat to low.

4. 4

   Meanwhile, prepare the rest of the dish. If you went the fresh peas route, blanch them in boiling water for 2 minutes, drain, and set aside. Otherwise, thaw frozen peas at room temperature.

5. 5

   Add the oil to a heated wok or skillet. Add the pork and stir-fry for 1 minute, then add the peas, soy sauces, oyster sauce, and rice wine.

6. 6

   Continue to cook for another 2 minutes, then add the green onions.

7. 7

   Place this cooked mixture on top of the rice, cover, and continue to cook over the lowest possible heat for another 15 minutes (rice will have cooked a total of 25 minutes).

8. 8

   Serve immediately, drizzling additional oyster sauce over the top of the casserole if desired.