Servings 6 servings
Ingredients
- 4 Tablespoons unsalted butter, divided
- 2 large eggs
- 1/4 cup low-sodium soy sauce
- 2 Tablespoons hoisin sauce
- 1 pound pork tenderloin, cut into 1/4-inch cubes
- 1 cup small diced yellow onions
- 1 Tablespoon minced garlic
- 1 1/2 cups frozen peas and carrots, thawed
- 5 cups cooked and cooled white rice (about 2 cups uncooked)
- Sliced scallions, for garnishing
- White sesame seeds, for garnishing
Instructions
- Add 1 tablespoon butter to a large skillet or wok set over medium-low heat. Once the butter has melted, add the eggs and scramble until cooked to your desired doneness. Transfer the eggs to a plate and set them aside.
- In a small bowl, whisk together the soy sauce and hoisin sauce. Set it aside.
- Add 2 tablespoons butter to the skillet and increase the heat to medium-high. Add the diced pork and cook until no longer pink, about 5 minutes.
- Add the remaining 1 tablespoon butter then add the onions, garlic, peas and carrots and cook, stirring, until fragrant, about 2 minutes.
- Add the rice and reserved sauce and stir to combine. Cook, stirring occasionally, until warmed through then fold in the scrambled eggs.
- Garnish the fried rice with scallions and sesame seeds then serve.
Notes
- Day-old rice really is best for this recipe in order to prevent the rice from clumping together.
- The easiest way to cut pork tenderloin is to freeze it for 10 minutes then use a very sharp knife to cut it into small cubes.