Ginger Pork Fried Rice

1. 1

   Cook the Rice

   Cook the rice in the rice cooker. Ideally use rice cooked earlier, cooled promptly and refrigerated; otherwise spread freshly cooked rice on a tray for 10 minutes to release steam.

   • Rice350 g
2. 2

   Scramble the Eggs

   Heat 1 tsp oil in a large pan over medium-high heat. Scramble the eggs until just set, then transfer to a plate.

   • Eggs×4
3. 3

   Cook the Pork

   Add the remaining oil and the pork. Cook over high heat for 5 to 6 minutes, breaking it up, until browned and cooked through.

   5–6 min
4. 4

   Add Aromatics and Vegetables

   Add the garlic and ginger and stir for 30 seconds. Add the peas and corn and cook for 2 minutes.

   2 min

   • Garlic3 cloves
   • Ginger1 tbsp
5. 5

   Combine and Stir-fry

   Add 900 g of the cooked rice, the soy sauce and vinegar. Stir-fry for 3 to 4 minutes until piping hot, then fold in the egg and sesame oil.

   3–4 min

   • Rice350 g
   • Soy Sauce3 tbsp
   • Sesame Oil1 tsp
6. 6

   Serve

   Serve immediately, with chilli crisp or hot sauce offered separately to adults.

Cool unused rice quickly, refrigerate within 1 hour and use within 1 day. Reheat only once, until steaming hot.