Crispy pork fried rice

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
1 1/2 tbsps peanut oil, divided
2 eggs, lightly beaten
50g chopped onion
3 cloves garlic, minced
10g minced fresh ginger
2 cooked pork chops, diced
175g rice, regular or instant, cooked according to package directions
60ml reduced-sodium soy sauce
2 tsps sesame oil
Salt and freshly ground black pepper
15g freshly chopped coriander
1) Heat 1/2 tbsp of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 mins per side). Remove eggs, dice into small pieces and set aside.

2) To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 mins. Add diced pork and cook 3 mins, until golden brown. Add rice, soy sauce and sesame oil and cook 2 mins to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in ciloriander.

3) Transfer to a serving plate and top with chopped eggs.

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