Ingredients:

  • 10 oz (300 g) Lean Pork (Tenderloin or shoulder), cut into ½-inch cubes
  • 3 tsp Light Soy Sauce (divided)
  • 1 tsp Shaoxing Rice Wine (or Dry Sherry)
  • 1 tsp Cornstarch (Cornflour)
  • Pinch White Pepper
  • 3 Tbsp High Smoke Point Oil (e.g., Peanut or Canola), divided
  • 3 large Eggs, lightly beaten
  • 3 cups (500 g) Day-Old Cooked White Rice, cold and thoroughly chilled
  • ½ medium Yellow Onion, small dice
  • 2 cloves Garlic, minced
  • 1 tsp Fresh Ginger, finely minced (optional)
  • ½ cup Diced Carrots
  • ½ cup Thawed Frozen Peas
  • 1 tsp Dark Soy Sauce (Optional, for colour)
  • 1 Tbsp Oyster Sauce
  • 1 tsp Toasted Sesame Oil
  • 4 stalks Scallions (Spring Onions), thinly sliced

Instructions:

  1. Marinate the Pork: Toss the cubed pork with 1 tsp Light Soy Sauce, Shaoxing Rice Wine, Cornstarch, and White Pepper. Set aside for 5-10 minutes.
  2. Scramble the Eggs: Heat 1 tablespoon of oil in the wok over medium-high heat. Pour in the beaten eggs. Scramble until just set but still slightly moist. Remove immediately to a clean bowl and set aside.
  3. Sear the Pork: Return the wok to high heat. Add 1 tablespoon of oil. Add the marinated pork and cook rapidly, stirring constantly, until golden brown and cooked through (about 2-3 minutes). Remove the pork and add it to the bowl with the eggs.
  4. Sauté Vegetables: Return the wok to maximum high heat. Add the remaining 1 tablespoon of oil. Add the diced carrots and sauté for 1-2 minutes until slightly softened. Push the carrots aside, then add the onion, garlic, and ginger to the hot spot and sauté for 30 seconds until fragrant.
  5. Introduce Peas and Scallions: Toss in the thawed peas and the white parts of the sliced scallions. Stir-fry for 30 seconds.
  6. Add the Rice: Add the cold, day-old rice to the wok. Immediately break up any clumps with the back of your spatula or spoon. Toss and stir continuously for 3-4 minutes to thoroughly dry the rice and develop 'wok hei' flavour.
  7. Seasoning Flash: Push the rice mixture to the side, creating a well in the center. Quickly whisk together the remaining 2 Tbsp Light Soy Sauce, Dark Soy Sauce (if using), and Oyster Sauce. Pour the sauce into the hot well, let it bubble for 5 seconds, then quickly toss it vigorously into the rice mixture.
  8. Return Proteins: Return the cooked pork and scrambled eggs to the wok. Toss gently but swiftly until everything is thoroughly combined and heated through.
  9. Final Garnish: Remove the wok from the heat. Drizzle the toasted sesame oil over the Pork Fried Rice and toss once more. Garnish heavily with the green parts of the sliced scallions and serve immediately.