Ingredients

• 1 tablespoon Chinese rice wine , or more to taste
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• 5 ounces pork fillet , thinly sliced
• 2 tablespoons peanut oil
• ½ onion , diced
• 2 teaspoons curry powder
• 0.25 teaspoons water
• 1 spring onion , or more to taste, sliced
• 0.5 teaspoons salt
• 1.75 cups cold cooked rice
• 0.75 cups green peas

Instructions

1. 1 Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
2. 2 Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
3. 3 Mix curry powder and water in a bowl to form a paste.
4. 4 Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.

Nutrition per serving