Steps
- Toss 420g of trimmed pork tenderloin medallions with 1 tablespoon of soy sauce and 1 tablespoon of Chinese five-spice powder. Marinate for 5 minutes.
- Heat a large nonstick skillet over medium-high heat. Cook the pork for 2-3 minutes per side, until cooked through and at least 145°F / 63°C. Add 150ml of boiling water and 2 tablespoons of honey; bubble for 2 minutes.
- Mix 1 tablespoon of cornstarch with a little cold water to make a smooth slurry. Stir into the pork sauce and cook until glossy and thick; remove from the heat and rest for at least 3 minutes.
- Meanwhile, heat a nonstick skillet over medium heat. Pour in 1 beaten egg and cook as a thin omelette for 2 minutes per side. Roll it up and slice into strips.
- Raise the heat to medium-high. Stir-fry 225g of cooked rice and 200g of thawed frozen peas for 3-5 minutes, until piping hot. Add the egg strips and 2 sliced scallions, season, and cook for 1 minute; plate beside the glazed pork.