Ingredients
12 ounces lean pork shoulder, cut against the grain into 1/4-inch slices, then into 1-inch pieces
4 tablespoons low-sodium soy sauce, divided
1 teaspoon sugar
2 teaspoons cornstarch
2 tablespoons plus 2 teaspoons safflower oil
3 large eggs
Coarse salt
2 carrots, diced (3/4 cup)
1 small yellow onion, chopped (1 cup)
3 cloves garlic, minced (1 tablespoon)
1 tablespoon minced ginger (from a 2-inch piece)
1 to 2 tablespoons Chinese chile paste
4 cups cooked long-grain rice
3/4 cups frozen peas, thawed
Freshly ground white pepper, optional
Preparation
Marinate pork: Whisk together 1 tablespoon soy sauce, sugar, and cornstarch in a medium bowl until cornstarch is dissolved. Add pork and stir until coated; marinate 10 minutes.
Heat a large cast iron pan or wok over high until very hot, about 2 minutes (a sprinkle of water should evaporate immediately). Add 2 teaspoons oil and swirl to coat. Beat together eggs, 2 teaspoons water, and 1/8 teaspoon salt. Add egg mixture and cook, pushing eggs toward center of pan to form large, soft curds, about 30 seconds. Transfer to a plate.
Add marinated pork to hot pan, spreading into a single layer. Let sear (do not stir) until golden on bottom, about 1 minute. Toss and turn occasionally until golden on all sides and just cooked through, about 2 minutes. Transfer to plate with eggs.
Add 2 tablespoons oil, carrots, and onion to pan; cook 1 to 2 minutes until browning and softened. Add garlic, ginger, and chile paste; cook stirring until fragrant, 1 minute. Add rice, peas, pork, eggs, and remaining 3 tablespoons soy sauce; cook stirring occasionally until heated through, 1 minute. Season with salt and white pepper.
