Pork Fried Rice

Dice the onion, mince the garlic and ginger, and slice the green onion. Cut the carrot into small dice.

Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and cook, breaking it into small pieces, until no longer pink, 3–4 minutes. Remove to a plate.

Push the pork to the side of the wok. Crack the beaten eggs into the empty side and stir-fry until lightly scrambled and cooked through, 1–2 minutes. Mix with the pork.

Add the remaining 1 tbsp vegetable oil to the wok. Stir in the diced onion and cook until softened, about 2 minutes.

Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant.

Add the carrot and peas and stir-fry for 2 minutes.

Add the cold cooked rice, breaking up any clumps with the back of a spoon. Stir-fry until heated through, 2–3 minutes.

Return the pork and egg mixture to the wok and toss to combine.

Pour in the soy sauce and sesame oil and toss until evenly distributed and the rice is lightly browned in spots, about 1 minute.

Transfer to a serving bowl and garnish with sliced green onion and sesame seeds. Serve hot.