Pork Fried Rice

First, get all your ingredients prepped and within arm's reach. This is called *mise en place*, and for a fast-paced stir-fry, it’s non-negotiable. Once you start cooking, things move quickly, and you won’t have time to chop or measure. Have your sliced pork, beaten eggs, minced aromatics, and sauces all lined up and ready to go.

Heat your wok or large skillet over high heat until it’s very hot. You should see little wisps of smoke. Add one tablespoon of the vegetable oil and swirl it around. Immediately add the beaten eggs and scramble them quickly, breaking them up into small, fluffy curds. Once just cooked through, scoop them out and set them aside on a plate.

Add another half tablespoon of oil to the same hot wok. Add the diced pork and spread it out in a single layer. Let it sear undisturbed for about a minute to get a nice, brown color. Then, stir-fry until the pork is cooked through and no longer pink. Remove the pork from the wok and set it aside with the eggs.

Now, add the remaining half tablespoon of oil. Toss in the white parts of the spring onions, the minced garlic, and grated ginger. Stir-fry for just 30 seconds—you’ll be hit with an incredible aroma, but be careful not to let the garlic burn, or it will turn bitter.

Add the thawed peas and carrots to the wok. Stir-fry for about a minute until they are heated through and bright in color. This quick blast of heat will wake up the frozen veggies perfectly.

It’s rice time! Crumble the cold rice into the wok with your fingers, breaking up any large clumps. Use your spatula to press and toss the rice, ensuring every grain gets coated in the hot oil and aromatics. You’ll hear a satisfying sizzle—this is a good sign! Keep stir-frying for 2-3 minutes until the rice is heated through and has a slightly dry, separate texture.

Return the cooked pork and scrambled eggs back to the wok. Drizzle the light soy sauce and oyster sauce evenly over everything. Add the white pepper if using. Now, toss and stir everything together vigorously, making sure the sauces are distributed evenly. The rice should take on a uniform light brown color.

Finally, turn off the heat. Stir in the green parts of the spring onions and that precious teaspoon of sesame oil. The residual heat will wilt the greens perfectly and release the sesame oil’s fragrance without cooking it out. Give everything one final, gentle toss, and you’re done!