- 2 tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger
- 1 small onion, halved lengthwise and thinly sliced crosswise
- 1 carrot, cut into 1/8-inch-thick matchsticks
- 3/4 cupsautéed kale
- 1 1/2 cups chilled cooked rice such as jasmine rice
- 3 to 5 ouncesroast pork tenderloin (from a 3- to 4-inch piece; opposite page), cut crosswise into 1/3-inch-thick slices and slices cut into 1/3-inch-wide strips
- 1/2 cup mung bean sprouts (2 ounces)
- 1 tablespoon fresh lime juice
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon minced fresh chile such as jalape ño, serrano, or Thai (including seeds)
- 2 scallions, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 1 large egg, lightly beaten (optional)
- Heat oil in a wok or a deep 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Add garlic and ginger and stir-fry until golden, about 1 minute. Add onion and stir-fry until lightly browned, about 2 minutes. Add carrot and kale and stir-fry 2 minutes. Add rice, pork, and bean sprouts and stir-fry 1 minute.
- Stir together lime juice, soy sauce, sugar, and chile until sugar is dissolved. Add soy mixture to wok, then add scallions and 1 tablespoon cilantro and stir-fry 1 minute. Add beaten egg (if using) and stir-fry until egg is set, about 1 minute. Serve sprinkled with remaining tablespoon cilantro.