Pork fried rice

Dice the pork loin into small, bite-sized pieces.
If you're using fresh rice, spread it out on a baking sheet and refrigerate for at least 30 minutes to let it cool down and dry out a bit. Day-old rice works best.
Heat a wok or a large, deep frying pan over medium-high heat.
Add 1 tablespoon of vegetable oil to the hot wok.
Stir-fry the diced pork until it's cooked through and slightly browned. Remove the cooked pork from the wok and set it aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil.
Add the minced garlic, chopped onion, and diced carrot. Stir-fry for 2-3 minutes until the vegetables start to soften.
Add the diced red bell pepper and frozen peas to the wok. Continue to stir-fry for another 2-3 minutes until the vegetables are tender.
Push the vegetables to one side of the wok, creating a space on the other side.
Pour the beaten eggs into the empty side of the wok. Scramble them with a spatula until they are mostly cooked.
Mix the scrambled eggs with the sautéed vegetables.
Add the cold cooked rice to the wok. Break up any clumps and stir-fry to combine all the ingredients.
Drizzle the soy sauce and sesame oil over the fried rice. Stir to evenly distribute the sauces.
Return the cooked pork to the wok. Stir-fry for an additional 2-3 minutes until everything is heated through.
Taste the fried rice and adjust the seasoning with more soy sauce, salt, or pepper if needed.
Transfer the pork fried rice to serving plates.
Garnish with thinly sliced spring onions if desired.
Enjoy your homemade pork fried rice with these metric measurements!

Ingredients

Instructions