Pork Fried Rice
13 ounces pork loin or fillets
1/3 cup vegetable oil
4 large eggs, lightly beaten
1 small red onion, finely diced
1 tablespoon ginger, finely diced
2 teaspoons white sugar
2 tablespoons hoisin sauce
2 tablespoons light soy sauce
1 tablespoon white vinegar
1/4 teaspoon sesame oil
4 cups steamed rice
2/3 cup green onions, finely sliced at an angle
Cut pork into 1/4 inch slices, then cut into 1/4 inch strips and set aside.
Heat half the oil in a hot wok until the surface begins to quiver. Pour in beaten eggs and allow to cook for 10 seconds, then fold egg mixture over onto itself with a spatula and lightly scramble for about 1 minute. Carefully remove egg from wok with a spatula and drain on paper towel. Set aside.
Heat remaining oil in hot wok and stir fry onion and ginger for 30 seconds. Add sugar and stir fry for 30 more seconds. Add pork and stir fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice and cooked egg and stir, using a spatula to break up the egg into smaller pieces, for 1 minute. Finally, add green onions and stir fry for a further 30 seconds or until well combined and rice is heated through.
Transfer rice to a platter and serve.