Pork Fried Rice
Ingredients
- 500 g pork tenderloin or shoulder trimmed and cut into 3/4-inch cubes
- 1 teaspoon sea salt plus additional to taste
- ½ teaspoon ground black pepper plus additional to taste
- 3 tablespoons oyster sauce
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons rapeseed oil
- 2 red pointed peppers diced or other diced fresh vegetables of choice
- 300 g frozen peas and carrots thawed
- 3 cloves minced garlic
- 1 tablespoon minced fresh ginger
- 1 tablespoon unsalted butter
- 600 g leftover COLD cooked brown rice
- 1 bunch spring onions thinly sliced
- 3 large eggs
Instructions
- Toss the pork cubes with the salt and pepper. In a small bowl, stir together the soy sauce, oyster sauce, and sesame oil.
- Heat the oil in a large wok or large sauté pan over high heat. When the oil is hot and begins to shimmer, add the pork. Cook until browned on all sides and cooked through, about 5 minutes. Transfer to a large bowl.
- Add 1/2 tablespoon of the oil to the wok. Add the red pepper and frozen vegetables. Cook, stirring occasionally, until the pepper is softened and beginning to brown, about 5 to 10 minutes. With a slotted spoon, remove to the bowl with the pork.
- Remove the pan from the heat. Add the remaining 1/2 tablespoon of oil. Stir in the garlic and ginger and let cook just until fragrant, about 15 seconds.
- Add the butter, rice, and half of the spring onions, then return to medium-high heat. Stir, breaking up any clumps and coat with the butter and oil.
- Once the rice is coated, make a well in the center or move the rice to one side and break the eggs into the open space. With a fork, scramble, then let cook undisturbed. Once the eggs are nearly cooked through, stir into the rice, breaking them into pieces.
- Add the remaining spring onions, reserved vegetables, pork (along with any juices that have collected), and sauce to the pan. Stir to combine and evenly coat everything with the sauce. Taste and adjust seasoning as desired. Enjoy hot.
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