Roasted Pork Fried Rice

Heat the shredded pork, covered, in the microwave (for a few seconds) or oven (on low heat for a few minutes), whatever’s easier, until it’s warm. Keep it covered and set aside.

Combine the soy sauce, vinegar, Sriracha, sesame oil and sugar in a glass measure or small bowl and stir well to combine. Set aside.

Have all the vegetables chopped and ready. Heat a wok (or large, deep skillet) over high heat until hot. Add 2 tablespoons of vegetable oil, heat for a few seconds, and pour in the beaten eggs. Quickly stir and scramble them for a minute or two, and just as they become cooked, remove them from the wok to a bowl and set aside.

Heat 1 tablespoon of oil in the wok. Add onion, garlic, ginger, and asparagus, and stir-fry until the onion and asparagus are tender but still crisp, about 3 minutes. Add the peas and stir-fry another minute. Remove to a bowl and set aside.

Heat 3 tablespoons of oil in the wok. Add all the rice to the wok, stir-frying and turning it for a couple of minutes, until the rice is hot and starting to get toasty. Add the pork, vegetables, and eggs to the rice, and then pour in the soy sauce mixture. Stir and turn well for 3 or 4 minutes, until everything is combined, hot, and good.

Top with sliced green onions and a good show to watch.