Pork Fried Rice

Heat 2 tablespoons oil in a large pan or wok over medium-high heat. Add the pork pieces and cook until browned and cooked through. (About 6-8 minutes.) Season with salt and pepper. Once done, remove from pan and set aside.

In the same pan, add the remaining 1 tablespoon of oil. Add minced garlic, ginger, and onions. Stir-fry until fragrant and the onions become translucent, about 2 minutes.

Push the sautéed aromatics to one side of the pan. Pour the beaten eggs on the empty side and scramble them. Once the eggs are cooked, mix them together with the aromatics.

Add the peas and carrots, stirring everything together. Cook for 2-3 minutes until vegetables are tender.

Add the cold, day-old rice to the pan, breaking up any clumps with a spatula. Stir everything together, letting the rice fry a bit for that crispy texture, about 3-4 minutes.

Return the cooked pork to the pan. Add soy sauce, oyster sauce, hoisin sauce, and sesame oil. Toss everything to evenly coat the rice and pork.

Stir in chopped green onions (reserving a bit for garnish). Cook for another 1-2 minutes to combine flavors. Taste and adjust seasoning with salt or more soy sauce if needed.

Garnish with the remaining green onions. Serve hot and enjoy!