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1
Bring 4 cups of water to a boil, then lower to a simmer and add 2 cups of dry rice. Give a quick stir to break up clumps, then simmer for 20 minutes or until water is absorbed. Remove rice from pot and spread evenly on a baking sheet. Place baking sheet in the freezer until ready to use.
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2
Cut the pork into 1 inch chunks. Rub pork with Chinese 5 Spice. Create a marinade with lime juice, 1 tablespoon of Chinkiang vinegar, 1 teaspoon of sesame oil, 1 teaspoon of garlic, 1 teaspoon of ginger, and a teaspoon of shredded cilantro. Place the pork in the marinade overnight, ideally using a vacuum sealer.
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3
Put 1 tablespoon of canola oil in a wok or a large skillet, and turn heat to high. When it begins to shimmer, add onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes. With a slotted spoon, remove vegetables to a bowl.
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4
Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. Remove them to the bowl.
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5
Put remaining canola oil in the skillet, followed by garlic and ginger. Stir constantly for about a minute.
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6
Add pork to the pan and cook for about 1 minute on each side. Remove the pork and set aside.
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7
Add the rice, breaking up clumps with a spoon as you go along and tossing it with oil. When the rice is well coated, make a well in the center and break the eggs into it. Scramble these, then stir into the rice.
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8
Return vegetables to the skillet and stir to integrate. Add mirin and water and cook, stirring, for approximately 1 minute. Add soy sauce and sesame oil, then taste and add additional Chinkiang vinegar and soy sauce if necessary. Turn off heat, stir in the cilantro and serve.
