Sweet and Sour Pork Fried Rice

By Ming Tsai, Blue Ginger Restaurant

3 eggs, beaten
1 pound ground pork
1 bunch scallions sliced, white and green part separated
6 cups cooked long grain rice, preferably day old so it’s nice and dry
Tip: In a rush, place cooked rice on a sheet tray and place in freezer to cool and dry
1 cup Sweet and Sour Cranberry Chutney, plus 2 tablespoons for garnish
1 tablespoon naturally brewed soy sauce
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper,to taste.

In a wok (preferably non-stick) or sauté pan coated well with oil on high heat, add eggs (they should puff up immediately), stir quickly and transfer to a plate lined with paper towels. Place the wok back over high heat and add the pork. Break up and cook until browned, then add the scallion whites and mix. Add the rice, chutney, naturally brewed soy sauce, and the eggs. Season with kosher salt and freshly ground black pepper and check for flavor. Serve in a large bowl and garnish with scallion greens and additional chutney.