Pork Fried Rice
Ingredients
4 teaspoons vegetable oil, divided
3/4 pound pork tenderloin, cut into 1/2-inch pieces
salt, to taste
pepper, to taste
1/2 cup yellow onion, finely chopped
2 carrots, peeled, quartered, and sliced
2 teaspoons garlic, minced
1 teaspoon ginger, minced
2 eggs, lightly beaten
3 cups white rice, cooked
1/2 cup frozen peas, thawed
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/4 cup green onions, optional, thinly sliced
Directions
Heat 2 teaspoons vegetable oil in a large pan over medium-high heat on the stove-top.
Season the pork with salt and pepper. Lay the pork in the pan in a single layer. Sauté until the meat is browned and cooked through, about 4-5 minutes. Transfer the pork from the pan onto a separate plate. Tent foil over the pork to keep it warm and set it aside.
Add 1 teaspoon of vegetable oil to the pan. Once the oil is hot, add the onion and carrots. Sauté until the veggies soften, about 4-5 minutes. Add the garlic and ginger and sauté until fragrant, about 30 seconds.
Transfer the onion and carrots from the pan to a separate plate. Tent the onion and carrots with foil to keep them warm and set aside.
Add in the remaining 1 teaspoon of vegetable oil into the pan. Add the eggs. Cook, stirring occasionally, breaking up larger chunks with your stirring tool until the eggs are scrambled, about 3-4 minutes.
Add the rice, pork, cooked veggies, and peas into the pan. Stir in the soy sauce and sesame oil.
Mix gently until everything is thoroughly combined and warmed through, about 3-4 minutes. Season with salt & pepper to taste.
Sprinkle the top with green onions and serve.
