A combination plate.
Pork tongue, white asparagus, fried rice, omelet.
Eggs beaten w. some oil, white pepper, diluted w/ some water; fried in a very hot pan w/ plenty of very hot oil; lightly (Maillard) browning, folded over & removed with still runny top (now "inside"); all done in a minute or two. Braised pork tongue [Love Handle] sliced up and pan-fried after that in the residual oil. Sliced white asparagus tossed and lightly browned in the hot pan (a little more oil added) after that. Then, into the pan on full heat went chopped celery, 2-day-old rice, sea salt, chopped parsley; tossed around, covered briefly (trapping steam) at the end then stirring with the spatula in the usual manner.
ETA: p.s. The pork tongue was already salted when it was braised (by Love Handle) but the only time I added salt in composing this dish was a light sprinkle in the cooking of the fried rice. Otherwise, the natural taste of the eggs, the celery+parsley+rice, the asparagus, all shone through, aided by the light browning/sort-of "light wok hei", if you would, that the hot cooking added to the food.
