Stir-fried Rice with Pork

Heat a wok or large skillet over high heat until a drop of water sizzles on contact. Add peanut oil and swirl to coat the cooking surface evenly.

Pour the beaten egg into the hot wok and scramble quickly until just set, breaking it into small curds. Transfer to a plate and set aside.

Add the cold cooked rice to the wok, breaking up any clumps with a spatula or wooden spoon. Stir-fry continuously to separate the grains and heat through.

Push the rice to the sides of the wok and add the diced roast pork to the center. Stir to distribute the pork throughout the rice.

Add the sliced water chestnuts and diagonally sliced celery, tossing everything together over the heat until the celery is tender-crisp.

Pour the soy sauce over the rice mixture and toss well to distribute evenly, ensuring the soy sauce coats all the rice grains.

Return the scrambled egg to the wok along with the sliced green onions. Toss gently to combine all ingredients.

Sprinkle ground black pepper over the top and toss one final time to blend all flavors. Transfer to a serving platter immediately.