Ingredients
Method
1.Combine the rice and the water in a microwave-safe container; cover tightly. Microwave on high (100%) for 18 minutes or until tender. Spread the rice out on a tray to cool and dry out. Microwave peas, separately, for about 2 minutes or until hot.
2.Heat a wok over high heat. Add 2 teaspoons of the oil and stir-fry red onion until softened, around 4 minutes. Transfer to a large bowl. Add a little more of the oil to the wok; pour in the egg. Swirl the wok until the egg has just set (about 30 seconds). Remove from wok; slice. Transfer to bowl.
3.Heat another teaspoon of oil in wok; toss in half the cooked rice. Stir-fry until heated through. Add 1 tablespoon of soy sauce and half the five-spice. Stir-fry until evenly mixed. Transfer to a large bowl. Repeat with the remaining rice, sauce and five-spice. Add peas and egg; toss well. Transfer to bowl.
4.Wipe out the wok. Heat 2 teaspoons of oil in the wok. Stir-fry pork, in small batches, until just browned but not cooked through (2 minutes). Remove from wok. Repeat with more oil and more pork until all pork is browned.
5.Reduce heat to medium; add 1 teaspoon of oil to wok. Stir-fry garlic, ginger and chilli. Return pork to wok with plum jam and extra soy sauce; simmer for 5 minutes or until pork is cooked through. Combine arrowroot and extra water in a bowl; add to wok. The sauce will thicken a little. Stir for a further minute. Add green onion; remove from heat.
6.Serve stir-fried pork with fried rice.
