Add the unsalted butter to a medium/large frying pan and place over a medium heat.
1 tbsp unsalted butter
When the butter has melted, add the pork, spring onions and carrot and cook until the pork is thoroughly cooked. Normally about 8 – 10 minutes.
225 g pork, 2 large spring onions, 32 g carrot
When cooked pour into a warmed bowl until needed.
Place the frying pan back on the heat and add the toasted sesame oil and the beaten egg and stir/whisk until scrambled.
½ tbsp toasted sesame oil, 1 large egg
Add the pork, onion and carrots back to the pan and stir together.
Add the cooked rice with the frozen peas, red chilli, soy sauce, ground ginger, five spice and along to warm thoroughly. Again about 8 – 10 minutes. I also add a little drizzle of toasted sesame oil to the dish, but this bit is optional.
175 g cooked rice, 36 g frozen peas, ¼ tsp ground ginger, 1/8 tsp Chinese 5 spice, 2 tbsp soy sauce, 1 large red chilli
Stir frequently to make sure nothing is sticking.
Once everything is lovely and hot, divide into warm bowls or serving dish.