Tonight’s dinner is a Spicy Oyster Sauce Pork over Fried Rice.

I made a pork roast with a kosher salt, garlic and pepper rub. Chopping the leftover roast into long, thick strips, I tossed them into a very hot pan to sear them. Added oyster sauce and garlic chili sauce. Left on high heat to brown up.

The fried rice is my typical fried rice. Leftover cold rice, mixed with shoyu (soy sauce) while in the rice cooker pot. Once the shoyu has been distributed, toss into a flat frying pan and let it sit. Don’t stir. You want the rice to crackle. Whip three eggs with a little bit of water and once the rice’s been cooking for a bit (I usually let it go for about five minutes or so), pour the eggs over it. And let it sit.

Now, at this point, I have some frozen peas in a sieve. Run hot water over them to warm them up. Toss the rice and eggs. It should have a nice brown crackle on the rice. Add the peas. At this point, salt and pepper to taste. If you wanted, you can pretty much add anything at the turning the rice and egg stage. Shrimp, cooked mushrooms, bean sprouts. I added sesame seeds to this one. You can also add curry, pineapple and shrimp at this point. Add honey roasted peanuts to that and have Thai Shrimp Pineapple fried rice.