Pork fried rice

By markemilw

From Martha steward everyday

Ingredients

• 2 T veg oil
• 2 eggs lightly beaten
• 2 T plus 1/4 t soy sauce
• 1 garlic clove, minced
• 1 T minced peeled ginger
• 1 bunch scallions, white and green parts separated and thinly sliced
• 1/2 lb ground pork or cut up pork loin
• 2 carrots diced small or shredded
• 1/2 C frozen peas
• 2 T rice vinegar
• 2 C cooked white rice

Preparation

Step 1

In a wok heat 1 T oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 t soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces

Add 1 T oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 T soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with the scallion greens and serve.