Thai-style Pork Fried Rice

Note the recipe also requires inactive brine time of at least 30 minutes, up to 4 hours.

Add the brine ingredients into a medium bowl and mix until the salt and sugar dissolve. Place the pork chops in the brine and refrigerate for at least 30 minutes, or up to 4 hours.

Once it has brined, slice the pork into thin pieces, roughly 1/8th inch thick against the grain.

Add the vegetable oil to a cast iron pan or wok over high heat. Add the pork, and cook for 5 minutes, or until browned. Add the carrot, and cook for 3 minutes, or until softened. Add the garlic, and cook for another minute.

Add the eggs, and fold until scrambled. Add the rice and fish sauce, gently folding the rice into the mixture, for about 4 minutes. Add the tomatoes, green onions and a squeeze of lime juice, and cook for another 2 minutes. Serve immediately with cilantro and lime wedges as garnish.