Long Rice With Hokkigai - cooking recipe

Ingredients

1 bundle long rice
1 can hokkigai
1/4 lb. ground lean pork
1 piece ginger, crushed
1 piece garlic, crushed
oil
2 c. Swanson chicken broth or water
1 egg, beaten
1 green onion, chopped

Preparation

Put long rice into boiling water for 10 minutes;
drain and cut into 2-inch lengths.
Heat pan with oil.
Add crushed garlic and ginger; brown and remove.
Add pork;
stir-fry for a
few minutes.
Add
broth and hokkigai juice; simmer for 10 minutes. Put
in long rice; cook 3 minutes.\tPour beaten eggs in
very slowly.
Shut
off fire.
After 2 minutes, season to taste\tand serve
immediately.
Garnish
with green onion and hokkigai which have been sliced thin.