Pork Fried Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Garlic

  Raw

  2 cloves, minced or 6g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 cup, chopped or 200g

• Pork tenderloin

  Fresh, loin, separable lean and fat, raw

  12 oz or 340g

• Carrots

  Raw

  2 medium or 122g

• Peas

  Green, frozen, unprepared

  ½ cup or 67g

• Oyster sauce

  Ready-to-serve

  4 tbsp or 72g

Directions

1. Cook the rice according to package directions and allow it to cool completely.
2. Beat the eggs with one-third of the soy sauce and sesame oil.
3. In a non-stick frying pan, heat one-third of the vegetable oil. Add the eggs and cook, pushing the edges towards the center. Once set, flip, cut into squares, and set aside.
4. Heat a wok over high heat, add half of the remaining vegetable oil and garlic, and fry for 3 minutes. Add the rice and remaining soy sauce, fry for 5 minutes, then set aside in a bowl.
5. In the same wok, add the remaining oil, pork loin, and scallion whites, and stir-fry for 2 minutes. Add carrots, peas, oyster sauce, and stir-fry for 2 more minutes.
6. Add the cooled rice to the wok, mix, and stir-fry until hot. Add the eggs and scallion greens, stir for 1 minute, then remove from heat.
7. Serve immediately.