Singapore-Style Pork Fried Rice

Ingredients:

• 2 tablespoons of vegetable oil
• 1 large egg, beaten
• 220 g of minced pork
• 0.5 cup red bell pepper, diced
• 1/4 cup grated carrots
• 1/4 cup diced red onion
• 2 teaspoons Asian fish sauce
• 1 teaspoon curry powder
• 1 teaspoon crushed garlic
• 1 teaspoon finely grated ginger root
• 3 cups cooled cooked white rice
• 2 tbsp chopped fresh cilantro

Preparation:

1. Heat a large nonstick skillet or wok over high heat and add 1 tablespoon of vegetable oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat, half-set egg pancake, about 10 seconds; remove to a plate.
2. Add the ground pork to the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring constantly to break up any lumps, for about 4 minutes. Transfer the ground pork to a bowl. Add the remaining 1 tablespoon of olive oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger, and 1/4 teaspoon of salt. Cook, stirring frequently, until the vegetables are crisp-tender, 2-3 minutes.
3. Add the rice, stirring and breaking up any clumps, and spread it out in the pan. Cook until the rice is heated through, about 3 minutes. Return the egg, pork, and any juices to the pan and cook, stirring and breaking up the egg to thoroughly combine, for about 1 minute. Season with salt to taste, if needed. Stir in the cilantro and serve.