Iri Iri Pan Pan Aka Mom's Super-Scrambled Eggs and Ground Beef

Ingredients

• 1 tablespoon canola oil or rice bran oil
• 6 large eggs
• 2 tablespoons granulated sugar
• 1 pinch salt
• 1 tablespoon canola oil or rice bran oil
• 1 lb finely ground extra lean ground beef
• 2 tablespoons sake
• 1 tablespoon sugar
• 1 tablespoon reduced sodium soy sauce
• 1 pinch salt
• 8 snow pea pods, stems trimmed
• 4 cups cooked brown rice or white rice

Directions

1. 1

   Heat 1 tbl. oil in a small saucepan. Add the eggs and sugar to the saucepan, bring heat to medium, and scramble the eggs with a wooden fork or a whisk (silicone is nice if you have non-stick pans) for 2 minutes. When the eggs start to harden, add the pinch of salt. Continue to scramble for 2 more minutes or until the eggs are just cooked and in very small pieces. Remove from pan and set aside.

2. 2

   Heat 1 tbl. oil in a small saucepan. Add the ground beef, sake, sugar soy sauce and salt to the saucepan, and bring heat to medium. Saute the beef, stirring constantly with a wooden cooking fork, ensuring that beef stays in small pieces and there are no clumps, for 6 minutes or until cooked through. Remove from pan and set aside.

3. 3

   Bring a small saucepan of water to a boil. Blanch the snow-peas for 1 minute, or until crisp-tender. Drain and refresh under cold water. Julienne lengthwise.

4. 4

   Scoop 1 cup cooked into each of 4 medium bowls. Smooth the top, but do not tamp down (you want it rather flat, but not mounded up). Spoon 1/4 of the eggs on one half of each dish, and 1/4 of the beef on the other half, and spread carefully on their respective halves. Divide the snow pea strips into 4 even portions and place them down the middle, where the eggs and beef meet.

5. 5

   Note1: This is most attractive if the scrambled eggs are really kept to small pieces, like small-curd cottage cheese. I have taken a pastry blender to the eggs to break them up further. Using a small saucepan or skillet to do this makes it easier to achieve the right texture.

6. 6

   Note2: I've used green onion, blanched just a few seconds, if I don't have snow peas.

7. 7

   Note3: I usually make just half this recipe. I have found that a single frozen hamburger, thawed, is an easy way to provide the meat. I don't add any oil, as the fat content is a bit higher, and cook it a bit first, then drain, before adding the beef seasonings. Author recommends pulsing in food processor to get the fine texture, but I don't bother.