Spicy BBQ Pork Fried Rice

• Prepare the Rice: Cook the jasmine rice ahead of time, cool it promptly, and refrigerate overnight in a shallow container. Day-old rice dries out in the fridge, helping the grains separate beautifully when stir-fried.
• Coat the Carrots: Leave the carrots whole, or cut them in half if necessary to fit into a mixing bowl or container. Add a little olive oil, salt, and ⅓ cup of brown sugar. Toss thoroughly until the carrots are generously coated.
• Blacken the Carrots on the BBQ or Oven: Roast the carrots on the barbecue, turning as needed, until tender and deeply caramelized with blackened edges. Watch closely to prevent the sugar from burning excessively. Allow to cool enough to handle, then dice into small pieces. Reserve approximately 1 cup for the fried rice.
• Prepare Your Ingredients: Dice the leftover BBQ pork steak, mince the garlic, beat the eggs, and separate the white and green parts of the green onions, chop the green parts. Chop the roasted jalapeños and have all ingredients ready beside the wok.
• Char the Green Onions and Thai Chilies: Heat a wok over high heat until hot. Add a little avocado oil and swirl to coat. Add the white parts of the green onions and the Thai red chilies. Stir-fry until lightly charred and fragrant. Remove the chilies first, followed by the green onion whites. Chop and combine with the roasted jalapeños.
• Stir-Fry the BBQ Pork: Add a little more avocado oil to the hot wok and wait for the oil to shimmer and smoke slightly. Add the diced BBQ pork and stir-fry until heated through and beginning to develop crispy edges, approximately 1 minute.
• Add the Garlic and Blackened Carrots: Add the minced garlic and cook briefly, about 20–30 seconds, taking care not to burn it, then mix in. Add the diced brown sugar-blackened carrots and toss with the pork.
• Scramble the Eggs: Push the pork and carrots to one side of the wok. Pour the beaten eggs into the open space and scramble until just set, then fold them into the pork and carrots.
• Add the rest of the Roasted Veggies: Add the chopped Thai red chilies, roasted jalapeños, and charred green onion whites. Toss to combine with the pork, carrots, and eggs.
• Season with MSG and White Pepper: Sprinkle in the MSG and ground white pepper. Toss everything together to distribute the seasonings evenly.
• Add the Day-Old Rice: Add the cold jasmine rice, breaking apart any clumps with your spatula. Stir-fry over high heat until the rice is hot and the ingredients are evenly distributed.
• Finish with Soy Sauce: Pour the soy sauce around the hot sides of the wok rather than directly over the rice. Toss from the side inwards, thoroughly to distribute the sauce evenly through the rice.
• Add Fresh Green Onions: Add approximately half the chopped green onion tops and give everything one final toss about for about 30 seconds.
• Plate and Garnish: Spoon the fried rice into a serving bowl, garnish with the remaining green onion tops, and serve immediately.