Coconut rice with Pork & Scallions

4 scallions, thoroughly washed, thinly slice white and lighter green parts, then slice dark green parts and set aside for garnish

3 tablespoons peanut oil

½ pound ground pork

1 tablespoon good quality fish sauce

1 tablespoon peeled, minced ginger

1 tablespoon minced garlic

1 cup medium grain rice

1 cup chicken stock

¾ cup coconut milk (shake can before opening)

For garnish:

chopped cilantro

lime wedges

1 Serrano chili, sliced thin (optional)

Heat 1 tablespoon of the oil over medium heat in a heavy bottom skillet.

Add the pork, minced garlic and ginger and cook, breaking up meat with a wooden spoon. When meat is no longer pink, add fish sauce and cook for two minutes stirring. Transfer meat to a bowl and cover.

DO NOT CLEAN PAN.

Add ½ tablespoon of the oil to the pan and add the white and light green sliced scallions. Cook for about a minute. Add rice and stir to coat, until rice is shiny. Add the stock and coconut milk, stir to combine and cover. When the liquid boils, turn the heat down to a simmer and cook for 20 minutes, covered.

When the rice is cooked, remove the lid from the pan and stir to fluff the rice. Stir in the reserved pork. Finish with a squeeze of juice from a lime wedge. Garnish with chopped cilantro and the green part of scallions. If desired, serve with sliced Serrano chili.

Serve immediately.

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