Almost Classic Pork Fried Rice

Ingredients

• 2 tablespoons peanut oil or olive oil, divided
• 1/2 teaspoon kosher salt, divided
• 1/2 pound boneless pork loin chop, cut into 1/2-inch pieces
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped green onion bottoms (white part)
• 2 tablespoons minced garlic
• 2 tablespoons minced peeled fresh ginger
• 3 cups cooked, chilled long-grain brown rice
• 1 large egg
• 3 tablespoons mirin
• 3 tablespoons lower-sodium soy sauce
• 1 teaspoon dark sesame oil
• 1/4 teaspoon freshly ground black pepper
• 2 cups fresh bean sprouts
• 1/4 cup canned diced water chestnuts, rinsed and drained
• 1 cup chopped green onion tops

Preparation

1. 1. Heat a large skillet over medium-high heat. Add 1 tablespoon peanut oil to pan, swirling to coat. Sprinkle 1/8 teaspoon salt over pork. Add pork to pan, and sauté for 2 minutes or until browned on all sides. Remove pork from pan. Add carrot and celery to pan, and sauté for 2 minutes or until lightly browned, stirring frequently. Add carrot mixture to the pork.
2. 2. Add remaining 1 tablespoon peanut oil to pan, swirling to coat. Stir in green onion bottoms, garlic, and ginger; cook for 15 seconds, stirring constantly. Add rice, stirring well to coat rice with oil; cook, without stirring, for 2 minutes or until edges begin to brown. Stir rice mixture, and cook, without stirring, an additional 2 minutes or until edges begin to brown. Make a well in center of rice mixture. Add egg; stir-fry for 30 seconds or until soft-scrambled, stirring constantly.
3. 3. Return the pork mixture to pan. Stir in mirin, and cook for 1 minute or until mirin is absorbed. Stir in the remaining 3/8 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat, and stir in bean sprouts and water chestnuts. Sprinkle with green onion tops.