Ingredients

• 2 tbsp soy sauce
• 1 tbsp sake or dry sherry
• 2½ tbsp cornflour
• 500g/1lb 2oz pork fillet
• cut into 2cm/¾in cubes
• 2 tbsp groundnut oil
• 3 garlic cloves
• crushed
• 1 onion
• finely sliced
• 1 green pepper
• seeds removed
• finely sliced
• 1 carrot
• finely sliced
• 4cm/1½in piece fresh root ginger
• peeled and cut into matchsticks
• 3 tbsp soft brown sugar
• 6 tbsp rice vinegar or white wine vinegar
• 2 spring onions
• finely sliced
• ½ fresh red chilli
• seeds removed
• finely sliced
• sea salt and black pepper
• 225g/8oz jasmine rice
• 2 tbsp groundnut oil
• 2 free-range eggs
• beaten with ½ tsp sea salt

Directions

• In a large bowl
• combine the soy sauce
• sake (or dry sherry) and a tablespoon of the cornflour. Add the pork and stir to coat. Leave to stand for 10 minutes.
• For the egg-fried rice
• cook the rice according to the packet instructions. Drain
• then spread out on a plate to cool.
• Heat one tablespoon of the oil in a frying pan over a medium–high heat
• add the pork and stir-fry for 5–7 minutes until golden-brown. Remove the pork from the pan and set aside.
• Return the pan to the heat and add another tablespoon of oil. Add the garlic
• onion
• green pepper
• carrot and ginger and stir fry over a medium–high heat for 2 minutes.
• Meanwhile
• in a bowl
• whisk together the sugar
• vinegar
• 170ml/6fl oz water
• the remaining cornflour and a pinch of salt. Add to the pan and bring to the boil
• then reduce the heat slightly and simmer
• stirring frequently
• for 5 minutes until thickened. Remove from the heat and stir in the cooked pork. Season to taste with salt and pepper and set aside.
• For the rice
• heat the oil in a wok or large non-stick pan over a high heat. Add the cooled rice and beaten eggs and stir-fry for 4–6 minutes until some of the rice begins to colour and the egg is cooked.
• Spoon the rice onto a serving plate and top with the pork and vegetables. Garnish with the sliced spring onions and red chilli.