Pork Fried Rice with Spring Vegetables

Ingredients

Quantities are for 4 servings.

• 3/4 lb Pork tenderloin, diced
• 1 1/2 cups (dry) White rice
• 2 cups Snap peas, halved
• 2 each Carrots, diced
• 1 each Red bell pepper, diced
• 3 each Green onions, sliced (whites and greens separated)
• 2 each Eggs, beaten
• 3 cloves Garlic
• 1 tbsp Fresh ginger, grated
• 3 tbsp Soy sauce
• 1 tbsp Sesame oil
• 3 tbsp Vegetable oil
• 1 tbsp Rice vinegar
• 1 tsp Honey
• 1 tbsp Sesame seeds

Instructions

1. Cook the rice according to package directions and let cool slightly (day-old rice works best, if you have it).
2. Season the diced pork with salt and pepper and cook in 1 tablespoon vegetable oil over medium-high heat until browned and cooked through (145°F internally), about 5-6 minutes. Remove and set aside.
3. Heat 1 tablespoon of the vegetable oil in a large wok over medium-high heat and scramble the eggs, then remove to a plate.
4. Add the remaining oil to the wok and stir-fry the green onion whites, garlic, and ginger for 30 seconds.
5. Add the carrots and bell pepper and cook 2-3 minutes, then add the snap peas and cook 2 minutes more.
6. Add the cooked pork and rice, breaking up any clumps, and stir-fry until hot, 3-4 minutes.
7. Mix the soy sauce, sesame oil, rice vinegar, and honey, and pour over the rice, tossing to coat.
8. Add the eggs back in and mix gently. Garnish with the green onion tops and sesame seeds.