Pork Fried Rice

Instructions

1. Prepare the rice
   If using freshly cooked rice, spread it on a baking sheet and let it cool completely. For best results, use day-old refrigerated rice as it has less moisture and will fry better.
2. Cook the pork
   Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the pork cubes and cook until browned and cooked through, about 3-4 minutes. Remove from the wok and set aside.
3. Scramble the eggs
   Add another tablespoon of oil to the wok. Pour in the beaten eggs and quickly scramble until just set but still moist, about 30 seconds. Remove and set aside with the pork.
4. Sauté the aromatics
   Add the remaining tablespoon of oil to the wok. Add the diced onion and white parts of the green onions, stir-frying until softened, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
5. Combine all ingredients
   Add the cold rice to the wok, breaking up any clumps with a wooden spoon. Stir-fry for 2-3 minutes until the rice is heated through. Add the peas and carrots, and continue stir-frying for another minute.
6. Add the proteins and seasonings
   Return the cooked pork and scrambled eggs to the wok. Add the soy sauce, oyster sauce, and white pepper. Toss everything together, ensuring the rice is evenly coated with the sauces.
7. Finish and serve
   Drizzle with sesame oil and toss to combine. Garnish with the green parts of the green onions. Serve hot as a main dish or as a side.