Pork Fried Rice
A staple in any 'Chinese' restaurant but often done so badly it makes you sick, Pork Fried Rice is perfect soul food for Mona Farrugia
This recipe is all about the preparation, which is really simple. Once you have the ingredients there and ready and you're making believe you're a tv chef, it's all wok and go.
1/3 cup of oil, preferably sunflower or anything bland
4 eggs, whisked quickly with a fork
1 pork fillet, trimmed at the butcher, cut into small slices, then strips (around 500g)
1 small onion, chopped finely
3 cm fresh root ginger, diced finely
1 tablespoon light soy sauce
2 tablespoons hoisin sauce
1 tablespoon malt vinegar
A splash of sesame oil
4 cups of cooked basmati rice
2 handfuls of petit pois
2 spring onions, trimmed, and cut diagonally into 2 cm pieces
Place the wok on a high heat and add half the oil.¬† When it starts to shimmer slightly (you will see the steam above the oil) add the egg and extremely quickly, give it a good mix so that you end up with bits of scrambled egg. When half cooked (within seconds) set aside on some kitchen paper.
Heat the rest of the oil and throw in the red onion and the ginger. Cook extremely quickly [if you see that they are going to burn, just take the wok off the fire and continue to stir].
Throw in the pork and cook extremely quickly until it is sealed from the outside. Then add the sauces, vinegar and sesame oil. Add the rice and omelette, breaking up as you cook for a minute or so. Add the spring onions and petit pois until everything is heated through.
Eat with chopsticks, I dare you.
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