Pork Fried Rice

Ingredients

• 2 tablespoons vegetable oil 
• 2  eggs lightly beaten
• 2 tablespoons soya sauce 
• 1  garlic clove minced
• 1 tablespoon ginger fresh minced peeled
• 1 bunch spring onion white green separated thinly sliced
• 0.5 pound ground pork 
• 2  carrots shredded
• 0.5 cup peas frozen
• 2 cups rice white cooked uncooked ()
• 2 cups rice white cooked uncooked ()
• 2 cups rice white cooked uncooked ()
• 2 tablespoons rice vinegar 

Equipment

• bowl
• frying pan
• wooden spoon
• wok
• spatula

Directions

1. In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine.
2. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula.
3. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.
4. Add 1 tablespoon oil to wok and swirl to coat.
5. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds.
6. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes.
7. Add carrots, peas, and rice and stir to combine.
8. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute.
9. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.