Pork Fried Rice
Serves 2

3/4 cup uncoooked long-grain white rice or 2 1/4 cups cooked rice
4 teaspoons canola oil
1 egg
1 medium yellow onion, sliced
4 medium garlic cloves, crushed
2 cups frozen petite pois (I use Le Seur brand)
8 ounces roast pork cut into 1/4-inch cubes
4 cups sliced Napa cabbage (I use shredded cabbage from the bags sold at Sams)
2 teaspoons sugar
Salt and freshly ground pepper
2 tablespoons low-salt soy sauce
1 tablespoon hoisin sauce
6 scallions, sliced
(Sometimes I add small cooked shrimps)

Bring a large pot with 2 to 3 quarts of water to a boil. Place rice in a strainer and run cold water through to wash it. Add rice and boil, uncovered, 10 minutes. Test a grain. Rice should be cooked through, but not soft. Drain into a colander in the sink. Run cold water through rice and stir with a fork. Toss with 1 teaspoon oil. Add 3 teaspoons oil to wok and heat on high. When oil is smoking, add egg and scramble well. Immediately add rice and onion. Toss for 2 minutes. Add garlic, peas and pork. Toss 1 minute. Add cabbage, sugar, salt and pepper to taste. Mix soy and hoisin sauces and add to rice. Add scallions. Toss well, about 1 minute.