Ingredients:

  • 1 lb Lean Pork (loin or shoulder), diced
  • 1 tsp Light Soy Sauce (for marinating)
  • 1 tsp Cornflour (Corn Starch)
  • 2 Tbsp Light Soy Sauce (for sauce)
  • 1 tsp Dark Soy Sauce
  • 2 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 tsp Toasted Sesame Oil
  • 1/4 tsp Ground White Pepper
  • 3 Tbsp Vegetable or Canola Oil
  • 3 large Eggs, whisked
  • 4 cups Cooked Day-Old White Rice (Jasmine or Basmati)
  • 1 small Yellow Onion, diced fine
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, grated
  • 1/2 cup Frozen Peas and Carrots Mix
  • 4 stalks Spring Onions (Scallions), sliced thinly

Instructions:

  1. Marinate the Pork: Toss the diced pork with 1 tsp light soy sauce and the cornflour. Set aside for 5 minutes.
  2. Combine the Sauce: Whisk together 2 Tbsp light soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper in a small bowl. Set aside.
  3. Prepare the Rice: Gently break up the chilled rice clumps with your hands or a fork. Cold, dry rice is paramount for a non-clumping result.
  4. Scramble the Eggs: Heat 1 tablespoon of oil in the wok over high heat. Pour in the whisked eggs. Scramble quickly until just cooked (soft curds). Remove the eggs immediately and set aside. Wipe the wok clean.
  5. Cook the Pork: Add 1 tablespoon of oil to the wok and bring the heat back up to smoking hot. Add the marinated pork and sauté, turning often, until cooked through and lightly caramelized (about 3-4 minutes). Remove the pork and set aside with the eggs.
  6. Sauté Aromatics and Vegetables: Add the final tablespoon of oil. Reduce the heat slightly (medium-high). Add the diced onion, cooking for 1 minute until fragrant. Add the garlic and ginger, cooking for 30 seconds. Toss in the frozen peas and carrots, cooking until just heated through (1 minute).
  7. Introduce the Rice: Push the vegetables to one side, or temporarily remove them. Add the cold rice to the wok. Turn the heat back up to high. Spread the rice thinly over the surface and leave it undisturbed for 60 seconds to 'dry out' and achieve a smoky char.
  8. Toss and Combine: Toss the rice constantly for 2-3 minutes, breaking up any remaining clumps.
  9. Finish the Dish: Return the pork and the scrambled egg to the wok. Pour the combined sauce mixture over the rice. Toss vigorously for 60-90 seconds until the sauce is evenly distributed and the entire dish is piping hot and uniformly colored.
  10. Garnish and Serve: Stir in half of the sliced spring onions. Transfer immediately to serving bowls. Garnish with the remaining spring onions.