Entree: French Polynesia – National Cuisine – Ma'a Tinito (Tahitian Chinese-style fried rice with pork, vegetables, and soy seasoning)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 4 cups (740 g) day-old cooked long-grain rice, chilled and loosened
- 1 lb (454 g) pork shoulder, diced into 1/2-inch (1.3 cm) pieces
- 2 tbsp (30 ml) soy sauce, plus more to taste
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tsp (5 ml) sesame oil
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large eggs, beaten
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced, about 0.75 oz (20 g)
- 1 cup (130 g) carrot, small dice
- 2 cups (150 g) green cabbage, thinly sliced
- 1/2 cup (50 g) frozen peas (optional)
- 3 green onions, sliced, about 1 oz (30 g)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1 lime, cut into wedges, for serving (optional)

Instructions

1. Marinate the diced pork with 1 tbsp (15 ml) soy sauce and sesame oil for 10–15 minutes.
2. Heat 1 tbsp (15 ml) vegetable oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir-fry until browned and cooked through, about 6–8 minutes. Remove pork and set aside.
3. Add another 1 tbsp (15 ml) oil to the pan. Pour in the beaten eggs and scramble quickly until just set. Remove and set aside with the pork.
4. Add the remaining 1 tbsp (15 ml) oil to the hot pan. Stir-fry the onion and garlic until fragrant and translucent, about 2–3 minutes.
5. Add the carrots and cabbage and stir-fry 3–4 minutes until vegetables are tender-crisp. Stir in the peas if using.
6. Return the pork and scrambled eggs to the pan. Add the chilled rice, remaining 1 tbsp (15 ml) soy sauce, oyster sauce if using, salt, and pepper. Toss constantly, breaking up any clumps, until the rice is heated through and well combined, about 4–5 minutes.
7. Stir in the sliced green onions, taste and adjust seasoning with additional soy sauce or salt as needed. Serve hot with lime wedges for squeezing over the rice if desired.