Pork Fried Rice

Preheat the wok over high heat for about a minute or so. Add the oil and swirl it around until it becomes runny and shows off a nice sheen.

Turn down the heat to medium then carefully add in the minced pork. Stir-fry the minced pork for a few minutes. Break up the larger pieces of meat into smaller pieces. Continue to stir-fry until the minced meat is cooked through and some of the edges have turned crispy and golden brown. The fat will render and we’ll use that extra fat for our fried rice. No need to strain it.

Add half a tablespoon of soy sauce and a quarter teaspoon of dark soy sauce to deglaze the pan.

Add the cooked rice and mix well. Break up large clumps of rice to separate the grains. Make sure to coat the rice in all that lovely pork fat and oil.

Turn the heat back on high. Stir-fry the rice and pork together until the rice grains are thoroughly separated. Let the rice rest between tossing and stirring. This way you can let your arms rest and the rice at the bottom of the pan crisps up a bit.

Beat two eggs. Move all the ingredients to the outer rim of the wok creating a center. Add in 2 tablespoons of oil and once hot, pour the eggs in the center. Let it sit before lightly scrambling it for about two minutes. Gently stir the eggs until they are almost cooked through but still a little wet.

Add the blanched carrots and peas. Stir-fry and toss everything together for two minutes. Add a half tablespoon of light soy sauce, a half teaspoon of salt, and a few generous dashes of black pepper powder, then stir-fry again, religiously. Toss and fry everything swiftly around the wok until the rice is well-coated in the additional seasonings. You can add more oil if the rice begins to stick to the wok. Check the seasoning of the fried rice at this point. If you think it needs a little bit more soy sauce or salt, add some more.

Generously sprinkle with green onions. Reduce heat if the rice begins to scorch. Give it another good toss. Ready to serve!