Barbecued Pork Fried Rice - cooking recipe

Ingredients

3 cups long-grain rice
2 tbsp peanut oil
2 tsp sesame oil
2 cloves garlic, crushed
1 piece (1 inch) ginger, peeled and grated finely
5 cups reduced sodium chicken stock, heated
1 large onion, thinly sliced
2 None celery stalks, trimmed and thinly sliced
1 large carrot, thinly sliced
6 None green onions, thickly sliced
1/4 cup soy sauce
1 lb Chinese barbecued pork

Preparation

Rinse the rice in a strainer under cold water until the water runs clear.
Heat 1/2 each of the peanut oil and sesame oil in a medium saucepan. Cook the garlic and ginger until fragrant. Add the rice and toss to coat in the garlic mixture. Add the hot stock and bring to a boil. Reduce the heat to low; cook, tightly covered, for about 20 mins or until the rice is just tender. Do not remove the lid or stir the rice during cooking.
Heat the remaining peanut oil and sesame oil in a wok on high heat. Stir-fry the onion, celery and carrot until softened. Add the white part of the green onion and stir-fry for 1 min. Add the rice and soy sauce and stir-fry until combined. Serve topped with sliced pork and the remaining green onion.