Ginger Shredded Roasted Pork Fried Rice

Peel 200g of ginger. Cut off any bad spots. Slice the ginger into thin pieces, then julienne them into fine shreds. Reserve a small portion of raw julienned ginger for later.

Boil a pot of water. Pour the boiling hot water over the majority of the julienned ginger in a bowl. Let it sit for about 5 seconds, then immediately drain the ginger using a sieve. This step removes excess starch and prevents the ginger from burning during frying.

Take 250g of cooked rice (day-old rice is preferred, or freshly cooked with slightly less water). Crack 1 large egg into the rice and mix well until the rice grains are evenly coated with egg.

Chop the scallions into small pieces. Dice the roasted pork into small cubes.

Add 1 teaspoon of salt, 1/2 teaspoon of MSG (optional), and 1/4 teaspoon of white pepper to the egg-coated rice. Mix thoroughly.

In a small pot, add the blanched ginger shreds. Pour about 100ml of cooking oil over the ginger, ensuring the ginger is not completely submerged. Heat on medium heat, stirring constantly, until the ginger turns almost golden brown. Do not wait until it's fully golden, as it will continue to cook off heat.

Once the ginger is almost golden, remove it from the heat and drain the ginger shreds, reserving the ginger oil. Spread the fried ginger shreds to cool and crisp up. This oil will be used for frying the rice.

Heat a wok until it is very hot. This is crucial to prevent the rice from sticking.

Add a generous amount of the prepared ginger oil to the hot wok. Add the reserved raw julienned ginger and the diced roasted pork. Stir-fry until fragrant and the pork fat renders out, creating a rich aroma.

Add the seasoned, egg-coated rice to the wok. Increase the heat to high and stir-fry continuously, breaking up any clumps, until the rice is slightly drier and has a good "wok hei" (smoky flavor).

Drizzle 1 tablespoon of light soy sauce around the edges of the wok. Give it a final quick stir-fry for a few more seconds. Transfer the fried rice to a serving plate. Garnish with chopped scallions and the crispy fried ginger shreds. Serve immediately.