Sticky Hoisin Pork with Egg-Fried Rice
A single portion of Chinese cooking, ready in 16 minutes with 6 minutes of prep. Written for one, so there is nothing to halve and nothing to waste.
Method
- 1
Slice the pork into thin strips.
- 2
Heat the vegetable oil in a wok or large frying pan over high heat and stir-fry the pork for 3–4 minutes until browned and cooked through.
- 3
Add the garlic, ginger, hoisin and soy sauce, and toss to coat. Cook for 1 minute, then tip out and set aside.
- 4
Wipe out the pan, add a touch more oil if needed, and tip in the cold rice and peas, breaking up any clumps. Stir-fry for 2–3 minutes until hot through.
- 5
Push the rice to one side, crack in the egg, and scramble it into the rice as it sets.
- 6
Taste and adjust the seasoning.
- 7
Return the pork to the pan, toss everything together, and scatter with sliced spring onion.
