SINGAPORE-STYLE PORK FRIED RICE

Singapore-Style Pork Fried Rice image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large egg, beaten
1/2 pound ground pork
Kosher salt
1/2 cup diced red bell pepper
1/4 cup shredded carrot
1/4 cup diced red onion
2 teaspoons Asian fish sauce
1 teaspoon curry powder
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
3 cups cold cooked long grain white rice
2 tablespoons chopped fresh cilantro

Steps:

Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
Add the pork to the skillet, sprinkle with 1/4 teaspoon salt and cook, stirring constantly and breaking up any clumps, until brown, about 4 minutes. Transfer to a bowl. Add the remaining tablespoon oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger and 1/4 teaspoon salt and cook, stirring frequently, until the vegetables are crisp-tender, 2 to 3 minutes.
Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg, pork and any juices to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the cilantro and serve.