Thai Basil Pork Fried Rice

Return the wok to high heat. Add about 1 tbsp oil, then spread the marinated pork in a single layer. Sear for about 30 seconds per side, then stir-fry until just cooked through. Remove the pork and leave any rendered fat in the wok.

Lower the heat slightly and add the sliced chilies. Stir-fry for a few seconds until fragrant, then add the onion and cook for about 20 seconds. Increase the heat and add the red bell pepper and Chinese broccoli stems. Stir-fry for about 30 seconds.

Add the minced garlic and stir briefly until aromatic. Add the cooked rice and toss well, using your spatula to break up any remaining clumps and coat the grains with the oil and aromatics.

Pour the prepared sauce evenly over the rice and add the Chinese broccoli leaves. Stir-fry for about 1 minute, tossing constantly so the sauce is distributed evenly and the greens begin to wilt.

Return the pork and any juices to the wok, then add the scrambled eggs. Toss until everything is heated through and evenly combined.

Taste and adjust if needed. Add a little more fish sauce for saltiness, a pinch more sugar for balance, or extra white pepper for mild heat.

Stir in the Thai basil leaves and chopped scallion, and cook just until the basil wilts. Serve immediately with lime wedges on the side, if desired.