Chinese Pork Fried Rice

• 1 tablespoon Chinese rice wine, or more to taste
• 1 teaspoon soy sauce
• 1 teaspoon cornstarch
• 5 ounces pork fillet, thinly sliced
• 2 tablespoons peanut oil
• 1/2 onion, diced
• 2 teaspoons curry powder
• 1/4 teaspoon water
• 1 spring onion, or more to taste, sliced
• 1/2 teaspoon salt
• 1 3/4 cups cold cooked rice
• 3/4 cup green peas

1. Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
2. Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
3. Mix curry powder and water in a bowl to form a paste.
4. Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.

chinese rice wine, soy sauce, cornstarch, pork fillet, peanut oil, onion, curry powder, water, spring onion, salt, cold cooked rice, green peas

Taken from www.allrecipes.com/recipe/258679/chinese-pork-fried-rice/ (may not work)