Fried rice is a traditional dish of pre-cooked rice stir-fried in a wok, often mixed with other ingredients, such as eggs, vegetables, and meat. We think our best ever pork fried rice is as good as any you'll find at a Chinese banquet.
1.Combine sauces in a medium bowl with pork. Cover; refrigerate 2 hours or overnight.
2.Preheat oven to 220°C/400°F. Line an oven tray with baking paper.
3.Drain pork mixture; reserve marinade. Place pork on tray; roast 20 minutes or until just cooked through, brushing occasionally with reserved marinade. Transfer pork to a plate, cover; rest 5 minutes, then slice thinly.
4.Heat a large wok or frying pan over medium heat, add peanut oil, then egg; swirl to cover base of wok, cook until just set. Remove from pan. Roll omelette tightly, slice thinly.
5.Heat wok, add sesame oil, prawns, garlic and ginger; stir-fry 2 minutes or until prawns just change colour. Remove from wok. Add corn, snow peas and green onion; stir-fry 2 minutes or until just tender. Add half the omelette and half the coriander, then rice, bean sprouts, sauce and prawn mixture; stir-fry until hot.
6.Serve rice mixture in bowls, topped with pork, remaining omelette and remaining coriander.
You will need to cook 1½ cups (300g) long-grain white rice for this recipe. When cooked, spread it out in a thin layer on a tray; refrigerate, uncovered, for several hours or overnight.
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