Pork Fried Rice
Equipment
- 1 Wok
Ingredients
- 2 tbsp Canola oil
- 3 ea Eggs - large beaten
- 1/2 Yellow onion - diced
- 1 ea Carrot, diced
- 8 oz Ground pork
- Salt
- Black pepper freshly ground
- 2 ea Garlic cloves, minced
- 1 cup Peas. frozen
- 1 tbsp Fresh Ginger - minced
- 4 cups Long grain white rice, cooked
- 3 ea Scallions - sliced
- 2 tbsp Soy sauce - low sodium
- 1 tbsp Hoisin sauce
- 1 tsp Sesame oil
Instructions
- Heat the wook over medium heat then add 1 tbsp of canola oil. Add the beaten eggs. Let them start to firm up then scramble or fold them over and cop into pieces. This will only take about 1 minute. Remove the cooked eggs to a plate.
- Wipe out the wok and return to medium heat, heat remaining 1 Tbsp. canola oil. Cook onion and carrot, stirring occasionally, until vegetables are tender, about 7 minutes. Add pork; season with salt and pepper. Cook, breaking up with a spoon, until starting to caramelize, about 3 minutes. Stir in garlic, peas, and ginger and cook, stirring frequently, until fragrant, about 1 minute.
- Add rice, then stir in scallions, soy sauce, hoisin sauce, and sesame oil. Fold in scrambled eggs.