Sheet Pan Pork Fried Rice

 

1 lb. thin boneless pork loin chops trimmed of fat and cut into ½ inch pieces

½ teaspoon sea salt

½ teaspoon fresh ground pepper

2 teaspoons sesame oil

6 cups cold day old basmati rice

1 ½ cup frozen peas and carrots

1 cup frozen edamame beans

1 small onion diced

½ cup soya sauce

2 tablespoons oyster flavored sauce

1 tablespoon sesame oil

3 cloves garlic minced

1 tablespoon fresh ginger minced

3 eggs

½ cup cooked bacon pieces

2 green onions sliced

 

Preheat the oven to 350℉ . Spread pork out on a large cookie sheet. Drizzle with 2 teaspoons of sesame oil and season with salt and pepper. Toss pork to coat. Cook pork for 5 minutes or until outside of pork is no longer pink. Place frozen peas, corn, and edamame beans in a colander and rinse with warm water for a few minutes until thawed. Drain well. In a small bowl, mix soya sauce, oyster flavored sauce, 1 tablespoon sesame oil, garlic, and ginger. Place cold, cooked rice in a large bowl and add diced onion, peas and corn, edamame beans, and soya sauce mixture. Toss well to combine. Pour rice mixture on the sheet pan and stir gently to mix with the pork. Cook for 12 minutes. While rice is cooking, scramble the eggs in a non-stick frying pan. When time is up for rice, remove from the oven and top with cooked bacon pieces and egg. Cook for an additional 3 minutes. Garnish with sliced green onions.