Five-Star Restaurant-Quality Pork & Shrimp Fried Rice

1.Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky.

2.In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for another 10 minutes. Fluff with a fork and spread the rice on a baking sheet to cool completely.

3.Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the wok and set aside.

4.In the same wok, add the remaining tablespoon of vegetable oil. Add the diced carrots and cook for 2-3 minutes until they start to soften.

5.Add the diced sweet onion, pearl onions, minced garlic, and minced ginger to the wok. Stir-fry for another 2 minutes until the onions become translucent.

6.Add the frozen peas, marinated pork bits, and micro salad shrimps to the wok. Stir-fry for 2-3 minutes until the peas are heated through and the pork and shrimp are cooked.

7.Increase the heat to high and add the cooled rice to the wok. Stir-fry for 3-4 minutes, breaking up any clumps, until the rice is heated through and slightly crispy.

8.Return the scrambled eggs to the wok and mix them into the rice.

9.Pour the soy sauce, oyster sauce, and sesame oil over the rice. Sprinkle with white pepper and stir well to combine all the ingredients evenly.

10.Add the chopped green onions, cilantro, and roasted cashews to the rice. Stir-fry for another 1-2 minutes until everything is well mixed and heated through.

11.Drizzle the rice vinegar over the fried rice and give it a final stir to incorporate the flavors.

12.Serve the fried rice hot, garnished with additional green onions and cilantro if desired.