Pork Fried Rice - cooking recipe

Ingredients

100 g pork tenderloin
salt and pepper
2 teaspoons curry powder
2 tablespoons olive oil, divided
2 garlic cloves, minced
1 1/2 cups cooked long-grain rice
1/4 cup salsa (I used extra hot)
1 tablespoon soy sauce
1/4 cup frozen corn kernels, thawed (optional)
chopped scallion

Preparation

Pound the pork with meat mallet/rolling pin between cling wrap until thin.
Season both sides with salt, pepper and curry powder; rub it in with your fingers then set aside for a few minutes.
Heat 1 TB oil in a wok/skillet.
Once hot, pan fry the pork fillet for approx 1-2 mins each side until cooked.
Remove from pan and let cool slightly, then slice it thinly across the grain.
Heat remaining 1 TB oil in the wok; once hot, saute the garlic until fragrant (approx 30sec).
Add rice and stir well.
Stir in salsa, soy sauce and corn; saute for another minute (If it gets too dry, add a few tsp of water or chicken stock).
Mix in sliced pork and stir briefly to heat through and for flavors to blend.
Garnish with some chopped scallions before serving.