Fried Rice with Pork

Ingredients

• Rice1 cup (200 g)
• Egg1 count (55 g)
• Carrot1/2 medium (30 g)
• Scallion2 tablespoon (10 g)
• Garlic1/2 clove (2 g)
• Ginger1 slice (3 g)
• Soy Sauce1/2 tablespoon (7 g)
• Sesame Oil1 tablespoon (10 ml)
• Pork Loin120 g

Instructions

1. 1

   Step 1

   First, dice the carrot, slice the pork and cut it into pieces, chop the scallion (white part) and garlic. Grate the ginger and set aside.

2. 2

   Step 2

   Separately, beat the egg in a bowl and set aside.

3. 3

   Step 3

   Place a pot filled with water over high heat. Once boiling, add the peas and the carrot and boil for 6 minutes. Remove and set aside.

4. 4

   Step 4

   Heat a non-stick pan and pour the egg. Once the bottom is set, turn over and cook until set. Turn off and set aside.

5. 5

   Step 5

   Place a wok over high heat. Once heated, add half of the oil, reduce heat to medium and sear the meat. Cook for 4 to 5 minutes per side. Remove and set aside.

6. 6

   Step 6

   In the same wok, add the remaining oil and stir-fry the ginger, garlic and scallions (white part).

7. 7

   Step 7

   Add half of the soy sauce, peas, carrot, diced egg and stir.

8. 8

   Step 8

   Add the previously cooked rice and the rest of the soy sauce. Mix well.

9. 9

   Step 9

   Season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fried Rice with Pork can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.