Almost Classic Pork Fried Rice

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup carrots chopped
• 0.5 cup celery chopped
• 3 cups brown rice long-grain chilled cooked
• 1 teaspoon sesame oil dark
• 1 large eggs 
• 2 cups bean sprouts fresh
• 2 tablespoons ginger fresh minced peeled
• 2 tablespoons garlic minced
• 0.5 cup spring onion chopped (white part)
• 1 cup spring onion chopped
• 0.5 teaspoon kosher salt divided
• 3 tablespoons soy sauce 
• 3 tablespoons mirin 
• 2 tablespoons vegetable oil; peanut oil preferred divided
• 0.5 pound pork loin boneless cut into 1/2-inch pieces
• 0.3 cup water chestnuts diced canned rinsed drained

Equipment

• frying pan

Directions

1. Heat a large skillet over medium-high heat.
2. Add 1 tablespoon peanut oil to pan, swirling to coat.
3. Sprinkle 1/8 teaspoon salt over pork.
4. Add pork to pan, and saut for 2 minutes or until browned on all sides.
5. Remove pork from pan.
6. Add carrot and celery to pan, and saut for 2 minutes or until lightly browned, stirring frequently.
7. Add carrot mixture to the pork.
8. Add remaining 1 tablespoon peanut oil to pan, swirling to coat. Stir in green onion bottoms, garlic, and ginger; cook for 15 seconds, stirring constantly.
9. Add rice, stirring well to coat rice with oil; cook, without stirring, for 2 minutes or until edges begin to brown. Stir rice mixture, and cook, without stirring, an additional 2 minutes or until edges begin to brown. Make a well in center of rice mixture.
10. Add egg; stir-fry for 30 seconds or until soft-scrambled, stirring constantly.
11. Return the pork mixture to pan. Stir in mirin, and cook for 1 minute or until mirin is absorbed. Stir in the remaining 3/8 teaspoon salt, soy sauce, sesame oil, and pepper.
12. Remove from heat, and stir in bean sprouts and water chestnuts.
13. Sprinkle with green onion tops.