Pork Fried Rice

Ingredients

• 1 1/4 lbs. Pork tenderloin cut into thin bite-size pieces
• Kosher salt and fresh ground black pepper
• 2-3 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 medium sweet onion finely chopped
• 2 large carrots peeled and finely chopped
• 1 tablespoon minced fresh ginger or ginger paste
• 2 cloves garlic minced
• 3/4 cup frozen peas
• 2 tablespoons butter
• 4 cups long grain white cold cooked rice
• 3 large eggs beaten
• 3-5 tablespoons soy sauce low sodium
• 4 green onions thinly sliced plus more for garnish

Instructions

1. 1

   Salt and pepper the pork. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add the pork, cook until browned, flip the pieces, and brown the other side. Remove the cooked slices to a plate. Work in batches, so you don't crowd the skillet. Add more vegetable oil and sesame oil when needed to brown in batches.

2. 2

   If necessary, heat a little more vegetable oil and sesame oil in the same skillet. Add the onions, carrots, and peas cooking until the carrots are crisp-tender. Reduce the heat to low and add the ginger and garlic. Cook for 1 minute while stirring. Plate the veggies and cover to keep warm.

3. 3

   Increase the heat to medium and melt a little butter in the skillet. Add the chilled rice to the skillet and drizzle with soy sauce. Spread the rice out to cover the bottom of the pan. Let it fry for about 45 seconds, then stir and do it again. Repeat this for about 4 minutes. If needed, work in batches.

4. 4

   Pull the fried rice to the edges of the pan. Add a little bit of butter to the open part of the skillet. Add the eggs and cook until set, breaking them up with a spatula or spoon as they cook. Add everything back to the skillet and drizzle with a little bit of sesame oil. Add the green onions and stir or toss to combine.