Pork Fried Rice

For my first recipe, here's an old favorite. This is a very adaptable, basic fried rice that you can really add whatever you like to. Fried rice is a great way to use your leftover rice. It's usually said that day-old rice is the best for frying. You'll notice the amounts of each ingredient are somewhat vague - with fried rice, exact proportions are not important. It's all up to your preference.

Ingredients

• 2-3 pieces sliced pork loin
• 3 large eggs
• 1 bunch green onions (about 8)
• 3-4 cups cooked rice
• Vegetable oil
• Worcestershire sauce
• Soy sauce
• Salt and pepper to taste

Instructions

First, we'll prepare all our ingredients. Chop the green onions into small pieces and set aside. Cut up to the point where they start getting white and firm. Next, cut the pork into cubes, and dust with salt and pepper. You can use other seasonings here, too, whatever you like. I added a bit of garlic powder. Crack the eggs into a bowl and beat with a fork. You can add a little salt and pepper to the egg now if you prefer.

I use a steel wok for cooking fried rice, but if you don't have one, a large regular frying pan will do. However, you have to be careful since they are shallower. Heat your wok to medium-high and cook the scrambled eggs until they solidify, but don't overcook them. They should still be pretty soft when you take them out. Set aside.

Turn up the heat and add a small amount of vegetable oil to the wok and drop in the pork cubes. Turn them every so often to get cook evenly. Add a few drops of soy sauce if you like. Once the pork is brown on all sides, add the chopped green onions and a bit more oil. 

Now it's time to add the rice. If it's been sitting in the refrigerator, it's most likely clumped up. Don't be shy with this. Dig in and break it up with your fingers as you transfer it into the wok. The more you can break it up, the better. At this stage, I add a few splashes of soy sauce and some generous splashes of Worcestershire sauce. The Worcestershire is the Wai family secret ingredient. Don't tell anyone you know about it. I also give it a few squirts of Sriracha chili sauce for a little heat. Mix the rice each time you add something in. Once you've done all this, add the egg back in, break it up a little, and mix in.

We want the whole thing to cook a little, and get brown on the bottom. This means you need to let it sit on the heat for a while and resist the temptation to flip the rice. Don't let it burn, though. After a few minutes, you're done! This recipe will feed two people.

Serve and enjoy. I've been eating this stuff my whole life, and I like to have a glass of milk with my bowl of fried rice, but your favorite lager would be fine, too.