Clam and Pork Rice

Step 1

Rinse the 1 lb clams under cold water, discarding any that are open. Set aside.

Step 2

Thinly slice the 4 green onions and 2 red chili peppers; separate the white parts of the green onions from the green tops.

Step 3

Heat 2 tbsp vegetable oil in a large skillet over medium-high. Add the white parts of the green onions and the chili peppers, cook until fragrant, about 1 minute.

Step 4

Add the 0.5 lb ground pork and cook, breaking it up, until browned and cooked through, about 5 minutes.

Step 5

Add the clams and 0.5 cup water, cover, and cook until the clams open, about 5-7 minutes. Discard any that stay closed.

Step 6

Stir in the 2 tbsp fish sauce and the green onion tops. Cook for 1 minute more.

Step 7

Serve the clam-pork mixture over the 2 cups cooked rice, drizzling with the remaining 1 tbsp oil if desired.