Ingredients

  • 4 cups steamed rice
  • 4 large eggs, lightly beaten
  • 1 piece of ginger, roughly half a thumbsize
  • 2/3 cup green onions, finely sliced at an angle
  • 2 tablespoons hoisin sauce
  • 4 tablespoons Light soy sauce
  • 1 500 gram pork loin with skin
  • 1 small red onion, finely diced
  • 2 teaspoons Sesame oil
  • 1/4 cup vegetable oil
  • 2 teaspoons white sugar
  • 1 tablespoon white vinegar

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Cut pork into 1/4 inch slices, then cut into 1/4 inch strips and set aside.
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Step 2

  • Heat half the oil in a hot wok until the surface begins to quiver.
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Step 3

  • 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.
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  • Length: 1 minutes

Step 4

  • Heat remaining oil in hot wok and stir fry onion and ginger for 30 seconds.
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Step 5

  • Add sugar and stir fry for 30 more seconds.
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Step 6

  • 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.
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  • Length: 2 minutes

Step 7

  • Transfer rice to a platter and serve.
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