Equipment
Ingredients
Pork and Marinade
- 250 g pork tenderloin, cut into thin strips
- 15 ml light soy sauce
- 5 g cornstarch
- 2 g white pepper, ground
Stir-Fry Sauce
- 15 ml fish sauce
- 20 ml oyster sauce
- 10 g granulated sugar
- 5 g yellow curry powder
Rice and Stir-Fry Base
- 600 g jasmine rice, cooked and chilled overnight
- 200 g fresh pineapple, diced into 1.5cm cubes
- 45 ml neutral oil
- 2 eggs, lightly beaten
- 3 garlic, minced
- 1 shallot, finely chopped
- 3 green onions, sliced, white and green parts separated
Nutrition (per serving)
Method
In a small mixing bowl, combine the pork tenderloin strips, light soy sauce, cornstarch, and white pepper. Toss to coat evenly and let marinate at room temperature while preparing other ingredients.
In another small bowl, whisk together the fish sauce, oyster sauce, granulated sugar, and yellow curry powder until the sugar is mostly dissolved.
Heat a carbon steel wok over high heat until smoking. Add 15ml of neutral oil. Pour in the lightly beaten eggs and scramble quickly until just set. Remove the eggs to a clean plate and wipe the wok clean if necessary.
Return the wok to high heat and add another 15ml of neutral oil. Add the marinated pork spreading it in a single layer. Let sear undisturbed for 1 minute to develop color, then stir-fry until cooked through, reaching an internal temperature of 71°C or 160°F. Remove the pork and set it aside with the eggs.
Lower the heat to medium-high. Add the remaining 15ml of neutral oil to the wok. Toss in the minced garlic, chopped shallot, and the white parts of the green onions. Stir-fry constantly until highly fragrant and slightly translucent.
Increase heat to high. Break up the chilled jasmine rice with your hands as you add it to the wok. Use a wok spatula to press the rice against the hot metal, tossing frequently to ensure the grains separate and toast slightly.
Pour the prepared sauce mixture over the rice. Stir-fry vigorously, ensuring every grain of rice is coated and takes on a uniform golden color from the curry powder.
Add the diced fresh pineapple, cooked pork, scrambled eggs, and the green parts of the green onions to the wok. Toss everything together until heated through and the pineapple edges just begin to soften.
Remove from heat immediately to prevent the pineapple from releasing too much juice. Transfer to a serving platter and serve piping hot.
Chef's Notes
- The secret to restaurant-quality fried rice is wok hei, or the breath of the wok. Achieving this at home requires high heat, cooking in batches, and not overcrowding the pan.
- If your fresh pineapple is incredibly juicy, pat the cubes dry with a paper towel before adding them to the wok to prevent steaming the rice.
- The cornstarch in the pork marinade is a traditional Chinese technique called velveting, which acts as a barrier against intense heat and keeps the lean meat incredibly tender.
- Crush the day-old chilled rice with damp hands before it goes into the wok. This separates the grains gently without breaking them, preventing a starchy, sticky texture.
Storage
Refrigerator: 3 days — Store in an airtight container. Pineapple enzymes may slightly soften the rice over time.
Freezer: 1 month — Freeze flat in freezer-safe bags. Texture of pineapple will degrade slightly upon thawing.
Reheating: Microwave on high with a damp paper towel over the bowl, or stir-fry in a hot skillet with a splash of water.
