Ingredients
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1
-
1
-
1
-
2
-
4
-
2
-
2
-
3
-
1
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Bring 4 Cups of Water to a Boil, Then Lower to a Simmer and Add 2 Cups of Dry Rice. Give a Quick Stir to Break Up Clumps, Then Simmer For 20 Minutes or Until Water Is Absorbed. Remove Rice from Pot and Spread Evenly on a Baking Sheet. Place Baking Sheet in the Freezer Until Ready to Use. |
|
2
Done
|
Cut the Pork Into 1 Inch Chunks. Rub Pork With Chinese 5 Spice. Create a Marinade With Lime Juice, 1 Tablespoon of Chinkiang Vinegar, 1 Teaspoon of Sesame Oil, 1 Teaspoon of Garlic, 1 Teaspoon of Ginger, and a Teaspoon of Shredded Cilantro. Place the Pork in the Marinade Overnight, Ideally Using a Vacuum Sealer. |
|
3
Done
|
Put 1 Tablespoon of Canola Oil in a Wok or a Large Skillet, and Turn Heat to High. When It Begins to Shimmer, Add Onion, Pepper and Carrots and Cook, Stirring Occasionally, Until Softened and Beginning to Brown, 5 to 10 Minutes. With a Slotted Spoon, Remove Vegetables to a Bowl. |
|
4
Done
|
Drain Peas If Necessary, and Add Them to Skillet; Cook, Shaking Pan, For About a Minute, or Until Hot. Remove Them to the Bowl. |
|
5
Done
|
Put Remaining Canola Oil in the Skillet, Followed by Garlic and Ginger. Stir Constantly For About a Minute. |
|
6
Done
|
Add Pork to the Pan and Cook For About 1 Minute on Each Side. Remove the Pork and Set Aside. |
|
7
Done
|
Add the Rice, Breaking Up Clumps With a Spoon as You Go Along and Tossing It With Oil. When the Rice Is Well Coated, Make a Well in the Center and Break the Eggs Into It. Scramble These, Then Stir Into the Rice. |
|
8
Done
|
Return Vegetables to the Skillet and Stir to Integrate. Add Mirin and Water and Cook, Stirring, For Approximately 1 Minute. Add Soy Sauce and Sesame Oil, Then Taste and Add Additional Chinkiang Vinegar and Soy Sauce If Necessary. Turn Off Heat, Stir in the Cilantro and Serve. |
