Jasmine Rice (1 cup)
Water (1 cup)
in a small saucepan.
Bring to a boil over high heat, cover, reduce heat to a simmer and cook for 15 minutes.
Remove from heat and allow to steam for 5 minutes while covered. Fluff the rice with a fork, cover and keep warm
Peel and finely chop the
Fresh Ginger (1/3 cup)
; set aside.
Remove the stem from the
Red Fresno Chili Pepper (1)
and discard stem. Finely chop the chili; set aside.
Remove the leaves from the
Fresh Basil (2/3 cup)
stems and discard stems. Tear the larger basil leaves into 2 to 3 pieces; set aside.
Cut the dark green portion of the
Scallions (1 bunch)
from the light green ends. Thinly slice the darker green ends of the green onions on a bias; set aside for garnish.
Mince the light ends and place in a small bowl. Add the
Ground Turmeric (1/4 tsp)
Fish Sauce (2 Tbsp)
Sesame Oil (1/2 Tbsp)
. Stir to combine; hold.
Pat dry the
Pork Tenderloin (8 oz)
with paper towels. Slice the pork tenderloin in half lengthwise, then cut each half into 1/4 inch sliced pieces; set aside.
Heat a large sauté pan with
Vegetable Oil (2 Tbsp)
over high heat.
When the oil is hot, add the ginger and stir-fry for 20 to 30 seconds until golden brown and fragrant. Add the pork in a single layer and cook for 1 minute on each side until the pork is cooked through.
Add the jasmine rice to the pan and stir until well combined. Add the sauce to the pan and cook for 2 to 3 minutes.
Remove from heat and fold in HALF of the basil leaves.
Scoop the Pork Fried Rice into two bowls. Garnish with the remaining green onions, basil and Fresno chilies.