Pork Fried Rice

• •
  Pork Tenderloin, Boneless(454g)

  The leanest pork cut. Do not confuse with pork loin (wider, fattier).

• •
  1 teaspoon kosher salt (plus additional to taste)
• •
  1/2 teaspoon ground black pepper (plus additional to taste)
• •
  Oyster sauce(45g)
• •
  Soy Sauce, Low Sodium(45g)
• •
  Sesame Oil, Toasted(15g)
• •
  Vegetable oil(30g)
• •
  Bell Pepper(720g)
• •
  Peas And Carrots, Frozen, Mixed
• •
  Garlic(15g)
• •
  Ginger, Fresh Root(15g)
• •
  Unsalted Butter(15g)
• •
  Rice, Brown, Long-Grain(720g)
• •
  Green Onion (Scallion)
• •
  Egg, Whole, Large

Instructions

1. 1Cut the pork tenderloin into ¾-inch cubes. Mince the fresh garlic and ginger. Chop the bell pepper into ½-inch pieces. Slice the green onions, keeping white and green parts separate. In a small bowl, whisk together the soy sauce, oyster sauce, and sesame oil; set aside.
2. 2Heat the vegetable oil in a large wok or skillet over high heat until shimmering, about 1–2 minutes. Add the pork cubes and cook, stirring occasionally, for 5–7 minutes over high heat until browned on all sides and the internal temperature reaches 145°F. Transfer to a large bowl.
3. 3Add half the remaining vegetable oil to the wok over medium-high heat. Add the bell pepper and frozen peas and carrots, stirring occasionally, for 5–8 minutes until the pepper is softened and beginning to brown. Transfer to the bowl with the pork.
4. 4Reduce heat to medium. Add the remaining oil to the wok, then immediately stir in the garlic and ginger, cooking for 15–20 seconds until fragrant. Add the butter and the cooked brown rice, breaking up any clumps. Stir for 2–3 minutes until the rice is evenly coated and heated through. Add the white parts of the green onions.
5. 5Push the rice to the sides of the wok, creating a well in the center. Crack the eggs into the well and cook undisturbed over medium heat for 1–2 minutes until the bottoms begin to set, then scramble with a fork and cook another 1–2 minutes until mostly cooked through. Stir the eggs into the rice, breaking them into small pieces.
6. 6Return the pork and vegetables to the wok. Pour in the sauce and stir constantly over medium-high heat for 2–3 minutes until everything is evenly coated and heated through. Stir in the green parts of the green onions.
7. 7Divide the fried rice evenly into 6 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.