Pork Egg Fried Rice

Heat half the vegetable oil in a large wok or frying pan. Add the pork mince and stir-fry for 5–6 minutes, breaking it up, until browned and cooked through.

Push the pork to one side. Add the remaining oil, pour in the beaten eggs and stir until softly scrambled, then fold them through the pork.

Add the onion, garlic and ginger. Stir-fry for 2 minutes until fragrant, then add the cold cooked rice and peas. Toss over high heat until the rice is hot and the grains are separated.

Pour in the light soy sauce and sesame oil, tossing until evenly seasoned. Fold through the spring onions, taste and adjust with salt and pepper, then serve immediately.