Pork Fried Rice

Marinate the pork cubes with 1 tsp soy sauce, a pinch of sugar, and 1/2 tsp sesame oil for 5–10 minutes.

Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering.

Add pork in a single layer and sear until browned and cooked through, 3–4 minutes; remove and keep warm.

Wipe the pan if necessary, add remaining oil and scramble beaten eggs quickly; break into small pieces and remove.

Add a touch more oil, sauté white parts of green onion, garlic (and ginger if using) until fragrant, about 30 seconds.

Add diced onion and carrots; stir-fry 1–2 minutes until carrots begin to soften.

Stir in the cold day-old rice, breaking up any clumps with the spatula; toss to coat with oil.

Add peas, cooked pork, and scrambled egg back to the pan; mix thoroughly.

Drizzle soy sauce, oyster sauce, and sprinkle sugar; toss until evenly colored and heated through.

Taste and adjust with salt, pepper, or a splash more soy; finish with sesame oil and sliced green onion tops.

Remove from heat and serve immediately while grains remain separated and slightly glossy.