Stir-fry with pork, rice and green beans

Ingredients:

• 220 g of minced pork
• 2 tablespoons of vegetable oil
• 1 large egg, beaten
• 1 cup thinly sliced ​​green beans
• 2 tsp finely grated fresh ginger
• 1 teaspoon soy sauce
• 3 cups cooled cooked long grain rice
• 2 tablespoons thinly sliced ​​green onions
• 1 tbsp lime juice

Preparation:

1. Heat a large nonstick skillet or wok over high heat, then add 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat, half-set egg pancake, about 10 seconds; transfer to a plate.
2. Add the ground pork and 1/4 teaspoon of salt to the pan and cook, breaking up any lumps, for about 4 minutes. Transfer the ground pork to a bowl. Add the remaining 1 tablespoon of vegetable oil to the pan, then add the green beans, ginger, soy sauce, and 1/4 teaspoon of salt and cook for about 2 minutes.
3. Add the rice, stirring to break up any clumps, and spread it out in the pan. Cook until heated through, about 3 minutes. Return the egg, pork, and any juices to the pan and cook, stirring to break up the egg and thoroughly incorporate, about 1 minute. Season with salt to taste, if needed. Add green onions and lime juice and serve.