Pork Fried Rice

For the pork: Cut any silver skin off the pork. Using a small pointed knife, make numerous 1/2″ deep punctures in pork to maximize absorption of marinade. Place water and pork seasoning pack in a large zip-lock bag. Mix to dissolve granules. Add pork. Marinate pork in the refrigerator for at least 2 hours.

Preheat oven to 375 F. Remove pork and discard marinade. Place pork on a greased baking sheet and bake for about 30 minutes or until a thermometer inserted into the thickest part reads 145-150 F. Remove from oven and let it rest for 10 minutes. Cut pork into 1/4″ to 1/2″ cubes. Set aside

Whisk eggs, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Preheat a large skillet on medium. Add 2 teaspoons oil. Add eggs and cook until the bottom is set. Turn over the eggs to cook the second side. Remove from heat and chop with a spatula to break into little pieces. Remove eggs from skillet. Set aside.

Whisk soy sauce, molasses, and sesame oil in a small bowl until well blended. Set aside.

Using the same skillet used for cooking eggs, preheat on medium. Add 1 tablespoon of vegetable or peanut oil. Add onion, ginger, and garlic and cook about 1 minute. Add pork, bean sprouts, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring frequently for about 1 minute. Add rice, breaking up any lumps, then add sauce. Cook stirring frequently until hot. Serve!

Note for the rice (if not using day-old cooked rice):
Fill a medium saucepan with water. Cover and bring to a boil. Stir in 1 1/3 cup uncooked rice and boil for 12 to 15 minutes. You want the rice to be al dente—with a slight chew. Mine was perfect at 12 minutes. Drain in a fine mesh sieve and run under cool cold water until rice is cold. Thoroughly shake off excess water. Optional, pat dry with layers of paper towels. Set aside.