March 31, 2020

Pork Fried Rice

2 tbsp Vegetable Oil, divided
3 Large Eggs, lightly beaten
1/2 Onion, chopped
1 Carrot, peeled and cut into 1/4" pieces
1/2 lb Ground Pork
Salt and Pepper, to taste
1 tbsp Fresh Grated Ginger
2 cloves Minced Garlic
1 c Frozen Peas
4 c Cooked White Rice
2 tbsp Soy Sauce
1 tbsp Hoisin Sauce
3 Green Onions, 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 mix over itself. Remove from skillet and set aside. In same skillet, heat remaining oil then add onion and carrot. Cook, stirring occasionally, until the vegetables are tender. Add ground pork to skillet and season with salt and pepper, then cook until pork is no longer pink and begins to caramelize. Stir in ginger, garlic, and peas and cook until fragrant, about 1 minute. Add rice, then stir in soy sauce, hoisin, green onion, and sesame oil. Toss to combine, then fold in scrambled eggs. Serve immediately.