Pork Fried Rice
- 2 tbps Vegetable Oil (divided)
- 3 large Eggs (lightly beaten)
- 1/2 Onion (chopped)
- 1 Carrot (Peeled and Cut into 1/4 pieces )
- 250 g Pork Mince
- Kosher Salt
- Freshly ground black pepper
- 1 tbsp Grated ginger
- 2 Cloves garlic (minced)
- 1 cup Frozen peas
- 4 cups Cooked white rice
- 2 tbsp Low-sodium soy sauce
- 1 tbsp Hoisin sauce
- 3 Spring onion (thinly sliced)
- 1 tsp sesame oil
-
In a large skillet over medium heat, heat 1 tablespoon vegetable oil. Add eggs and let sit for a few . seconds before lightly scrambling and folding the egg mixture over itself. Remove from skillet and set aside.
-
In the same skillet, heat remaining tablespoon oil then add onion and carrot. Cook, stirring occasionally, until the vegetables are tender. Add the pork mince to the skillet and season with salt and pepper, then cook until the pork is no longer pink and is starting to caramelize. Stir in ginger, garlic, and peas and cook until fragrant, about 1 minute.
-
Add the rice then stir in soy sauce, hoisin, scallions, and sesame oil. Toss to combine and fold in scrambled eggs. Serve immediately.