Lion’s mane mushroom
Green string beans (diced)
Spring onion (diced)
Light soy sauce
Blanch the lion’s mane mushrooms with ginger and spring onion and squeeze dry them. Dice the mushrooms into big pieces. Marinate the mushroom pieces with ½ teaspoon of light soy sauce and ground pepper.
Add a bit of oil and salt to the eggs. Whisk the mixture and pan-fry the eggs until half-cooked.
Heat the wok and add ½ teaspoon of oil. Add green string beans, salt and 2 tablespoons of water. Transfer the ingredients to a bowl and set aside.
Pan fry the Omnipork and lion’s mane mushrooms and set aside.
Heat the wok with ½ teaspoon of oil. Fry the minced ginger and then stir in the leftover rice and ½ teaspoon of salt.
Add the ingredients from step 3, ½ teaspoon of light soy sauce and diced spring onion to the rice. Remove from heat and serve.