Add rice to 5 cups of water then bring to a boil. Lower heat on range to simmer for 15 minutes covered. Remove rice from heat and let stand for 10 minutes covered.
In a medium bowl, add soy sauce, sesame oil, ground cumin, minced fresh ginger, green onions, and sugar. Whisk ingredients together, cover with plastic, and reserve under refrigeration. Prepare all Peak produce mise en place and reserve for cooking.
In a large sauté pan, heat 2 ½ tablespoons of blended oil then cook scrambled eggs until you achieve a fluffy omelette. Remove and dice omelette for chaufa.
Wipe out the same pan, add the remaining oil and sauté your pork cushion meat on medium heat (Optional: sous vide pork for 12-24 hours before sautéing for a more tender meat.) Once caramelized, remove and reserve pork.
Add in garlic, peppers, and yellow onions. Season with salt and pepper to taste. Deglaze pan with sesame ginger soy dressing. Fold in cooked rice, caramelized pork, and diced omelette. Toss ingredients in pan to combine.
Garnish with thinly sliced green onions.
Ingredients
2 1/2 cups Contigo® Pork Cushion, diced 1/2 inch
4 ea Nature's Best Dairy® Egg(s), AA XL, scrambled and chopped
1/2 cup Peak Fresh Produce® Colossal Yellow Onion, 1/4 inch diced
3 ea Peak Fresh Produce® Garlic, Clove(s), peeled, minced
1 ea Peak Fresh Produce® Pepper(s), Red Bell, 1/4 inch diced
1/2 cup Peak Fresh Produce® Onion(s), Green, thinly sliced
