Asian Pork and Egg Fried Rice

1.Prepare all ingredients before cooking: shred the cabbage, slice the pork loin thinly, mince the garlic, chop the onion, and slice green onions for garnish.

2.Heat 1 tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering.

3.Add the thinly sliced pork loin to the pan and stir-fry for 4-5 minutes until the pork is cooked through and lightly browned. Remove pork from the pan and set aside.

4.In the same pan, add the remaining 1 tablespoon vegetable oil. Add minced garlic and chopped onion, sauté for 1-2 minutes until fragrant and translucent.

5.Push the garlic and onion to one side of the pan. Crack the eggs into the cleared space and scramble gently until just set but still moist, about 1-2 minutes.

6.Add the shredded cabbage to the pan and stir-fry with the eggs and aromatics for 2-3 minutes until the cabbage softens but retains some crunch.

7.Return the cooked pork to the pan and mix well with the eggs, cabbage, garlic, and onion.

8.Add the chilled jasmine rice, breaking up any clumps with a spatula. Stir-fry everything together for 3-4 minutes, ensuring the rice is heated through and evenly combined with other ingredients.

9.Drizzle 2 tablespoons soy sauce and 1 tablespoon sesame oil over the rice mixture. Season with salt and black pepper. Stir well to distribute the flavors evenly.

10.Taste and adjust seasoning if necessary, adding the remaining 1 tablespoon soy sauce if desired for deeper flavor.

11.Remove from heat and garnish with sliced green onions and toasted sesame seeds if using.

12.Serve immediately while hot, ideally with a side of fresh cucumber slices or pickled vegetables for a balanced breakfast.