A delightful twist on the classic fried rice, featuring tender pork and vibrant vegetables.
Combine the soy sauce, oyster sauce, ginger, garlic, and sesame oil in a bowl.
Mix thoroughly to ensure the flavors are well combined.
Add the pork to the marinade, cover, and refrigerate for 1 hour.
Marinating for longer enhances the flavor.
Grill the pork over medium-high heat until fully cooked, basting with the marinade.
Ensure the pork is cooked to an internal temperature of 145°F.
Heat oil in a wok over high heat until shimmering.
A hot wok prevents sticking and ensures even cooking.
Add the ginger, garlic, and vegetables to the wok and stir-fry for 3 minutes.
Stir constantly to prevent burning and ensure even cooking.
Push the vegetables to one side and pour the beaten eggs into the wok, scrambling them.
Cook the eggs until just set before mixing with the vegetables.
Add the cooked rice to the wok and mix with the vegetables and eggs.
Break up any clumps of rice for even mixing.
Stir in the soy sauce, oyster sauce, and sesame oil, mixing thoroughly.
Taste and adjust seasoning if necessary.
Slice the grilled pork and add it to the wok, mixing well.
Ensure the pork is evenly distributed throughout the rice.
Garnish with green onions and sesame seeds before serving.
Serve immediately for the best flavor and texture.
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