Pork Fried Rice

Instructions

1. 1

   Prepare Ingredients and Sauce

   • Ensure all vegetables are chopped, pork is cubed, and eggs are beaten in a small bowl.
   • In another small bowl, whisk together the soy sauce, oyster sauce (if using), and toasted sesame oil. Set aside.
2. 2

   Cook the Pork

   • Heat 1 tablespoon of vegetable oil in a large wok or non-stick skillet over high heat until it shimmers.
   • Add the cubed pork and season with salt and white pepper. Stir-fry for 4-5 minutes until the pork is golden brown and cooked through (internal temperature of 145°F / 63°C).
   • Remove the cooked pork from the wok and set it aside on a plate.
3. 3

   Scramble the Eggs

   • Reduce the heat to medium-high. Add another 1/2 tablespoon of oil to the same wok.
   • Pour in the beaten eggs and cook, stirring gently, until they form soft curds, about 1-2 minutes.
   • Break the eggs into small pieces with your spatula and transfer them to the plate with the pork.
4. 4

   Sauté Vegetables and Aromatics

   • Add the remaining 1.5 tablespoons of oil to the wok and return to high heat.
   • Add the chopped onion and stir-fry for 2-3 minutes until softened and translucent.
   • Add the minced garlic and cook for 30 seconds more until fragrant.
   • Stir in the thawed peas and carrots and cook for 2 minutes until heated through.
5. 5

   Combine and Finish the Fried Rice

   • Add the chilled, day-old rice to the wok with the vegetables. Use your spatula to press and break up any large clumps.
   • Stir-fry for 3-4 minutes, tossing constantly to heat the rice evenly and lightly toast the grains.
   • Pour the prepared sauce mixture over the rice and toss well to coat everything evenly.
   • Return the cooked pork and scrambled eggs to the wok. Add most of the sliced scallions, reserving some for garnish.
   • Stir-fry for 1-2 more minutes until everything is well combined and piping hot.
6. 6

   Garnish and Serve

   • Garnish with the remaining scallions and serve immediately for the best texture and flavor.