Stir-fried Rice with Preserved Pork, Peas, and Eggs

Slice the cured meat (separating the fat and lean parts) and set aside.

Peas should be shelled and set aside.

Heat the wok, add the fatty part of the meat and stir-fry until the oil is released. Using the lard from cured meat to fry rice gives the rice a cured meat aroma.

After the oil is released, add the lean meat parts, stir-fry until cooked, and then remove.

Leave some oil in the pan, pour in the beaten eggs and stir-fry, then add the peas and cured meat and stir-fry until cooked. Finally, pour in the cooked rice and an appropriate amount of salt and stir-fry.