Pork Fried Rice

Fire your wok or largest skillet over high heat. Add 1 tablespoon oil and let it rip. Scramble the eggs hard and fast, breaking them into small pieces. Pull them out.

Add the remaining oil. When it's smoking, throw in the onions, bell pepper, and red pepper flakes. Cook 3-4 minutes until they start to soften.

Add garlic and cook 30 seconds until fragrant. Don't burn it.

Add the mushrooms and cook 2 minutes until they release their water.

Add the cold rice, breaking up any clumps with your spatula. Let it sit undisturbed for 1 minute to get some color, then stir. (Cold rice is crucial here. Day-old takeout rice works perfectly.)

Add the pork and scrambled eggs back in. Pour soy sauce over everything and toss hard for 2 minutes until heated through.

Kill the heat. Top with green onions and serve immediately.