This takeout favorite comes together fast in one hot skillet, with tender cubes of pork seared until golden and folded through toasty, day-old rice for that perfect separate-grain texture. Soft scrambled egg curds, sweet peas and carrots, and a good hit of garlic and scallion keep every bite lively, while a savory, glossy sauce ties the whole pan together. A finishing touch of sesame oil and toasted sesame seeds adds a nutty depth that makes this taste like your favorite carryout order. It's a satisfying, weeknight-friendly dinner that fits neatly into a gluten free kitchen, no special equipment or fussy techniques required. Serve it straight from the wok while the rice is still sizzling for the best texture.
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In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
Heat a large wok or 12-inch skillet over high heat until smoking. Add 1 tbsp of the neutral oil and swirl to coat. Add the pork cubes in a single layer and cook undisturbed for 2 minutes, then stir and continue cooking until the pork is browned on all sides and cooked through with no pink remaining, about 2ā3 minutes more. Transfer the pork to a plate and set aside.
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