Pork Fried Rice with Asian Ketchup

Steps

1. Cook rice Combine rice, 1½ cups of water and a pinch of salt in a medium pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for a further 8 minutes. Do not lift lid during cooking.
2. Prep omelette In a small bowl, whisk eggs, 2 Tbsp of water and a pinch of salt. Heat a drizzle of oil in a large (preferably not-stick) deep fry-pan or wok, on medium-high heat.
3. Cook omelette Pour egg mixture into pan and tilt to spread out evenly. Cook for about 1 minute, until set. Use a spatula to help roll omelette up, then transfer to a plate. Thinly slice and set aside.
4. Prep and cook veggies Grate carrot and courgette. Return pan to medium-high heat with a drizzle of oil. Cook carrot, courgette and peas for 2–3 minutes, until just tender. Transfer veggies to a medium bow
5. Cook pork Return pan to medium-high heat with a drizzle of oil. Cook pork with onion and garlic paste for 4-5 minutes, until browned. Gently break up pork as it cooks. Add a splash of water if pork sticks. Transfer to bowl with veggies.
6. Fry rice When rice is cooked, return pan to low-medium heat. Add rice and honey soy dressing to pan. Stir-fry for about 1 minute. Return pork and veggies to pan, toss to combine for 1-2 minutes, until hot through. Season.
7. Serve pork fried rice with sliced omelette, peanuts and Asian ketchup.