Pork Fried Rice

Steps

1. If using freshly cooked rice, spread rice onto a baking sheet and let cool for 10–15 minutes. If using frozen rice, thaw just enough so the grains can be separated.
2. Heat a large skillet or wok over medium-high heat and add 1 Tbsp. Vegetable oil. Season Keystone Pork with salt and black pepper. Add Keystone Pork to the skillet and cook, stirring occasionally, for 1–2 minutes or until warmed through.
3. Add 1 Tbsp. Vegetable oil to the skillet. Add white onion, garlic, and ginger paste. Cook for 1 minute, then add carrots and peas. Cook for 2–3 minutes or until the onion has softened and the vegetables are warmed through.
4. For the optional Chili Sesame Oil, stir together sesame oil, chili oil, red pepper flakes, and sesame seeds in a small bowl. Warm gently in a small pan over low heat for a few minutes, if desired.
5. Add the remaining 2 Tbsp. Vegetable oil to the skillet. Reduce heat to medium, add rice, and spread it into an even layer. Fry for 1–2 minutes or until lightly colored.
6. Stir the rice, push it to the edges, and form a well in the center of the skillet. Pour eggs into the well and let sit for 1 minute, then stir until the eggs are mostly cooked.
7. Stir everything together, then add soy sauce and mix well. Garnish with scallions and Chili Sesame Oil, if desired.
8. Once pork fried rice is cool, scoop into freezer-safe storage bags and store for up to 3 months.