Pork Fried Rice

Prepare the pork. Combine the ground pork with soy sauce and cornstarch, and set aside for 5 minutes.

Cook the eggs. Meanwhile, heat 2 teaspoons of oil in a skillet over medium-high heat. Add the whisked eggs to the skillet and let the eggs cook into a thin omelette; do not scramble them. Remove the eggs from the skillet and set them aside.

Cook the pork. In the same skillet you cooked the eggs, heat 2 teaspoons of cooking oil over medium-high heat. Add the pork to the skillet and cook until no longer pink, breaking up the lumps with a wooden spoon. Continue to cook the pork until browned and crispy, about 4-5 minutes. Remove it from the skillet and set aside.

Build the flavor base. Return the skillet to the burner and heat the remaining oil. Add the garlic, spring onions (white part only), and ginger. Cook for 30 seconds, or until fragrant.

Add the veggies. Add the carrots and peas, and cook for 1-2 minutes.

Add the rice. Spread the rice into the skillet in a single layer and cook for 1-2 minutes without stirring, then stir.

Assemble. Add the soy sauce, hoisin sauce, sesame oil, and rice vinegar. Return the pork and eggs to the skillet. Stir well to combine, then cook for 1–2 minutes, or until heated through. Season to taste with salt and pepper and gently toss once more.

Serve. Serve warm, topped with green onions.