Arroz frito con cerdo al estilo chino

Ingredientes

• 1 tablespoon Oyster Sauce
• 1 tablespoon Low Sodium Light Soy Sauce
• 1/2 tablespoon Shao Xing Rice Wine
• 1/4 TSP Dark Soy Sauce
• 1/2 teaspoons Toasted Sesame Oil
• 1/2 teaspoon Chili Oil (optional – pure chili oil without sediment flakes, omit for milder dish)
• 1/4 teaspoon White Sugar
• 1/2 medium / 100 grams Yellow Onion – medium diced
• 2 medium stalks / 20 grams Spring Onion (Green Onions/Scallions) – finely chopped, white and light green parts separated from dark green parts
• 3-4 cloves / 20 grams Garlic – roughly chopped
• 1-8 / 3-20 grams fresh Red Chilies (optional – note 1*) – finely chopped
• 2 large Eggs
• 1/8 teaspoon Sea Salt
• 1 teaspoon + 1 tablespoon Peanut Oil, divided (or any other neutral cooking oil with a high smoke point)
• 8.81 ounces / 250 grams Lean Ground Pork (pork mince)
• 1.5 cups / 240 grams cooked Thai Jasmine Brown Rice, day-old, chilled (100 grams / 3.5 ounces uncooked weight – note 2)
• 1 cup / 100 grams Frozen Mixed Vegetables (I used a bag with corn, peas and carrots)
• 1/8 teaspoon Sea Salt
• 1/4 teaspoon ground White Pepper
• To Serve/Garnish: Reserved spring onion

Preparación

1. 1

   --- Prep: ---

2. 2

   Make the sauce: Mix together the oyster sauce, low sodium light soy sauce, Shao Xing rice wine, sesame oil, chili oil and white sugar in a measuring cup (for easier pouring) or small bowl until combined well.

3. 3

   Prepare the fresh ingredients: Chop the yellow onion, spring onion (separating the white and light green parts from the dark green parts), garlic, and fresh red chilies as indicated in the ‘ingredients’ section. Crack the eggs into a bowl and season with a pinch (⅛ teaspoon) of salt. Lightly beat using a fork.

4. 4

   --- Chinese Pork Fried Rice: ---

5. 5

   Cook the eggs: Heat 1 teaspoon peanut oil in a large nonstick wok (or a large skillet) over medium-high heat. Then lower the heat to medium low and pour in the beaten eggs. Allow to set for 15-20 seconds, then use a rubber spatula and pull across the eggs to form large, soft curds of scrambled eggs. Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Once 70% cooked but still slightly runny, transfer back into the bowl you beat the eggs in and set aside.

6. 6

   Cook the ground pork: Add the remaining tablespoon of peanut oil to the wok and heat over high heat. Add the ground pork and spread it out in the wok. Press down to flatten so there is as much surface contact as possible. Sear for 1-2 minutes, until starting to crisp and brown. Then flip and sear the other side for 40 seconds or so. Break up into smaller chunks using your spatula or wooden spoon.

7. 7

   Stir-fry the aromatics: Add the yellow onion and spring onion white and light green parts. Stir-fry for 30 seconds until the onion is translucent. Then add the garlic and chilies and stir-fry for 20-30 seconds until fragrant.

8. 8

   Add the veggies: Add the frozen mixed vegetables and stir-fry to combine until starting to soften – about 30-40 seconds.

9. 9

   Add the rice and sauce: Add the cooked rice and pour the sauce on top. Stir-fry until every grain is evenly coated in the sauce – about 1 minute.

10. 10

    Scramble the eggs: Add the mostly cooked eggs back into the wok and break into smaller pieces. Stir-fry to combine.

11. 11

    Season and toss through the spring onion: Season with salt and white pepper and toss through most of the spring onion dark green parts (reserve some for garnish). Switch off the heat.

12. 12

    Serve: Divide evenly into bowls or on plates. Garnish with the reserved chopped spring onion dark green parts and serve immediately.