Pork Fried Rice
Quick · 30 min · Serves 2 · Chinese
Dietary: dairy-free, nut-free
Wok-tossed cold rice with browned pork tenderloin, scrambled egg, carrot and peas in a savory soy and toasted sesame glaze.
Ingredients
For 2 servings
- 200 g pork, tenderloin, cut into 1 cm (½ inch) pieces
- 300 g cooked rice, cold, ideally day-old
- 2 egg, beaten
- 60 g pea, frozen, thawed
- 1 carrot, thinly sliced
- 0.5 onion, finely chopped
- 2 clove garlic, minced
- 5 g ginger, finely grated (about 2 tsp)
- 1.5 tbsp soy sauce
- 1.5 tsp sesame oil, toasted
- 1 tbsp vegetable oil
- 2 scallion, thinly sliced
Steps
- Break up the rice with your hands so there are no clumps. Cold, day-old rice stays firm and separate in the pan; freshly cooked rice turns mushy and won't crisp. Season the pork with salt and pepper.
- Heat 1 teaspoon of the oil in a large wok or skillet over medium-high heat. Add the pork in a single layer and cook for 4 to 5 minutes, turning once or twice, until browned and cooked through with no pink inside. Move to a plate and cover to keep warm.
- Add another teaspoon of oil, then the onion and carrot, and stir-fry for 4 to 5 minutes, until softened. Add the garlic and ginger and cook for 30 seconds, until fragrant, then push everything to one side of the pan.
- Pour the last teaspoon of oil into the empty side, add the eggs and stir gently for about 1 minute, until they set into soft curds. Break them up and mix them into the vegetables.
- Turn the heat to high and add the rice and peas. Toss, then press the rice against the pan and leave it for about 30 seconds before tossing again. Keep going for 2 to 3 minutes, until the rice is hot through and lightly crisp in places.
- Return the pork and any juices, drizzle over the soy sauce and sesame oil, and toss for 2 to 3 minutes, until every grain is evenly colored and steaming.
- Scatter with the scallions, season with salt and pepper to taste and serve straight away. Leftovers keep in a sealed container in the fridge for up to 3 days.