4 Servings 25 min Cook
1 Cup White Rice
2 Extra large Egg
1 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
4 Tbsp Vegetable Oil
2 Cloves, minced Garlic
2 Cup, chopped Scallions
11 Oz Pork Tenderloin
2 Medium Carrots
1/3 Cup Peas
1/3 Cup Oyster Sauce
Prepare rice as per package directions; set aside.
Beat the eggs with 1 tsp of the light soy sauce and 1/2 tsp sesame oil.
Heat up a non-stick frying pan and add 1 tbsp of the oil.
Pour in the eggs and swirl around to coat the bottom of the pan.
As the egg cooks, push the edges towards the center and let the uncooked eggs ooze towards the edges.
When set, flip over onto a chopping board and cut into small square pieces.
Heat up a wok and add 2 tbsp of the oil.
Add the garlic and fry for 3 minutes.
Add the rice and remaining 2 tsp of light soy sauce.
Fry on high heat for about 5 minutes or until the rice is hot and fragrant.
Transfer to a bowl and set aside.
Clean the wok and heat again.
Add remaining 1 tbsp of the oil, chopped pork loin, and the whites of the spring onions.
Stir fry for 2 minutes.
Add the carrots, peas, and oyster sauce.
Stir fry for another 2 minutes.
Put the rice back in and stir to mix.
Stir fry for 3 minutes or until the mixture is piping hot.
Add the eggs and the greens of the spring onions.
Stir for a minute then turn the heat off.
Serve and enjoy!