Singapore fried rice

Ingredients:

• 2 tablespoons of vegetable oil
• 1 large beaten egg
• 220 g of minced pork
• 0.5 cup red bell pepper, diced
• 1/4 cup grated carrots
• 1/4 cup diced red onion
• 2 teaspoons Asian fish sauce
• 1 teaspoon curry powder
• 1 teaspoon crushed garlic
• 1 teaspoon finely grated fresh ginger root
• 3 cups cold cooked long grain white rice
• 2 tbsp chopped fresh cilantro

Preparation:

1. Heat a large nonstick skillet or wok over high heat, then drizzle with 1 tablespoon of oil. When the oil begins to smoke, add the egg and swirl the pan until it forms a flat egg pancake that's only half-set, about 10 seconds. Transfer to a plate.
2. Place the ground beef in the skillet, sprinkle with 1/4 teaspoon of salt, and cook, stirring constantly to break up any lumps, for about 4 minutes. Transfer to a bowl. Add the remaining tablespoon of oil, then add the bell pepper, carrot, onion, fish sauce, curry powder, garlic, ginger, and 1/4 teaspoon of salt. Cook, stirring frequently, until the vegetables are crisp-tender, 2–3 minutes.
3. Add the rice, stirring to break up any lumps, and spread it evenly across the pan. Cook until heated through, about 3 minutes.
4. Return the egg, pork, and any remaining juices to the pan and cook, stirring and breaking the egg until thoroughly combined with the rice, for about 1 minute. Season with salt again if necessary. Sprinkle with cilantro and serve.