Directions

1. 1

   In a bowl, combine the pork medallions with soy sauce and five-spice powder. Let the mixture marinate for 5 minutes to allow the flavors to develop.

2. 2

   Heat a large non-stick frying pan over medium-high heat. Once hot, add the marinated pork and fry for 2-3 minutes on each side until cooked through to an internal temperature of 160°F.

3. 3

   Pour 150 ml of boiling water and the honey into the pan with the cooked pork. Bring the mixture to a gentle bubble and cook for 2 minutes.

4. 4

   In a small bowl, mix the cornflour with a little cold water to form a smooth paste. Stir this mixture into the sauce in the pan and cook for 1-2 minutes, stirring constantly, until the sauce thickens and becomes glossy and smooth.

5. 5

   While the pork is cooking, pour the beaten egg into a separate non-stick frying pan over medium heat. Cook for 2 minutes to set the bottom, then carefully flip and cook for another 2 minutes on the other side until fully cooked through to 160°F. Remove from the pan, roll up gently, and cut into thin strips.

6. 6

   In the same frying pan used for the omelette, add the cooked rice and defrosted peas. Stir-fry over medium-high heat for 3-5 minutes, stirring frequently, until the rice is piping hot and well combined.

7. 7

   Gently fold the omelette strips and sliced spring onions into the fried rice. Cook for 1 minute more, stirring gently to avoid breaking up the omelette strips. Season with additional soy sauce to taste.

8. 8

   Divide the fried rice among serving plates and top with the five-spice pork medallions and their glossy sauce. Serve immediately.