Classic Pork Fried Rice

• Pork tenderloin

  8.8 oz
• Cooked white rice (day-old)

  10.6 oz
• Large eggs

  2
• Soy sauce

  2 tbsp
• Sesame oil

  1 tsp
• Garlic cloves

  2
• Fresh ginger

  1 inch
• Medium carrot

  1
• Green onions

  2 stalks
• Frozen peas

  0.5 cup
• Vegetable oil

  2 tbsp
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp

All Steps

1. 1

   Dice the pork tenderloin into small, bite-sized pieces. Mince the garlic and ginger. Dice the carrot into small cubes. Slice the green onions, separating the white and green parts.

2. 2

   Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the diced pork and cook until browned and cooked through, about 3-5 minutes. Remove the pork from the pan and set aside.

3. 3

   Add the remaining 1 tablespoon of vegetable oil to the wok. Crack the eggs directly into the hot pan and scramble until just set. Remove the scrambled eggs from the pan and set aside, breaking them into smaller pieces.

4. 4

   Add the minced garlic, ginger, and diced carrot to the wok. Stir-fry for 2-3 minutes until fragrant and the carrots begin to soften.

5. 5

   Add the frozen peas and the cooked day-old rice to the wok. Break up any clumps of rice and stir-fry for 3-5 minutes, allowing the rice to heat through and lightly crisp.

6. 6

   Return the cooked pork and scrambled eggs to the wok. Pour in the soy sauce and sesame oil. Season with salt and black pepper.

7. 7

   Stir-fry everything together for another 1-2 minutes, ensuring all ingredients are well combined and coated with the sauce.

8. 8

   Add the white parts of the green onions and stir for 30 seconds. Remove from heat and stir in the green parts of the green onions just before serving.