Fried Rice

I'm almost embarrassed to write about something as simple as fried rice, but I quite liked this version and want to remember what I did this time. Remember to use your leftover rice for this - refrigeration helps to dry out the rice a bit, making it a much better texture for fried rice. The other thing to remember is that it helps to cook each ingredient beforehand, so that when you throw it all together it happens quite quickly, over very high heat. You can substitute any other kind of protein for the pork, and also use different vegetables - fried rice is really flexible. This fed four of us quite happily for lunch - yum!

Fried Rice

450g pork shoulder, diced into small pieces
6 tbsp sesame oil
1/2 cup dark soy sauce
5 cloves garlic, minced
1 tbsp rice vinegar
1 cup peas
1 cup sweetcorn
4 cups cooked rice, at least one day old
4 eggs, beaten

1. At least one day in advance, put pork, 3 tablespoons of sesame oil,  dark soy sauce, vinegar  and garlic into a sealable container and mix. Refrigerate and leave to marinate.

2. Heat wok over high heat and stir fry marinated pork until cooked through. Put it in a container for later use. 

3. Briefly stir fry corn and peas in wok until heated through, and pour into same container as pork.

4. Heat 1/2 tablespoon of sesame oil in wok and scramble eggs so that it is broken up into small pieces. Add to container with pork and corn and peas.

5. Add remaining sesame oil to wok and fry the rice in it, making sure to separate the grains of rice. Once the rice is fragrant, add the pork, corn, peas and eggs to the rice and stir to combine. Add salt and/or soy sauce to taste.