Pork Fried Rice Recipe
It's always a good time to whip up a batch of fried rice. There's no doubt that fried rice has become a staple in Asian cuisine and we love how many variations there are. Not only can you swap out the protein, but you can also use different vegetables to switch things up. As you can tell from the title, this specific recipe calls for pork, which is a great complement to the rice itself. The recipe also calls for a few traditional veggies like onion and carrot, and it's packed with flavor thanks to the melody of sauces you add at the end. It would be great served as the main course though it also makes a killer side to accompany another Asian dish.
Recipe developer Catherine Brookes of Blue Sky Eating nailed this pork fried rice recipe, and we love the use of pork as opposed to chicken or beef. "Pork has a slightly milder taste than beef that can be quite rich and fatter, but still a higher fat content than ground chicken or turkey which can have a tendency to be a little dry when fried. This makes pork a great addition to fried rice!" Brookes shares. "This recipe is packed with different colors, textures, and flavors! It's perfect for using up leftover cooked rice and feels just like you're eating takeout food!" How good does that sound?
Gather the ingredients for this pork fried rice recipe
This recipe requires a few ingredients that you may have at home already. All you need is vegetable oil, large eggs, small onion, a large carrot, crushed garlic cloves, ginger, ground pork, white rice, peas, sesame oil, soy sauce, and oyster sauce. "You can sub other veggies such as chopped green beans, sweetcorn or bell pepper," Brookes notes.
Once you have those things, you can make this fantastic pork fried rice.
Scramble the eggs
Start by taking out a high-sided frying pan and placing it on your stove. Add one tablespoon of vegetable oil and then kick the heat to medium. Next, toss in the beaten eggs and scramble them for a few minutes. Be sure to stir constantly until the eggs have finished cooking.
Once cooked, remove from the pan and set to the side since you won't need them quite yet.
Fry the onion and carrots
Keep the same pan out that you used for the eggs on the stove and add another tablespoon of oil. Then, toss in the onion and carrot. Continue frying the vegetables until they get nice and soft. This should only take about 5 minutes or so. Then, add the garlic and ginger and fry for another 2 minutes, constantly stirring as you go.
Cook the pork, then add rice and peas
Now, you can add the star ingredient — the pork. Use a wooden spoon to break the pork into pieces and continue frying it in the pan until it's fully cooked.
Once the pork finishes cooking, add the rice and peas. Stir well and cook a little longer until the rice is heated through. "Make sure you're using rice that is completely cooled or has been chilled in the fridge," Brookes warns. "Adding warm, freshly cooked rice to the pan can result in it becoming sticky."
Add the eggs and sauces
At this time, you can add the scrambled eggs back to the mix. Then, add the sesame oil, soy sauce, and oyster sauce for a little flavor. Stir well to combine and cook for another few minutes.
By the way, the sesame oil is the secret ingredient. Brookes says that it "adds a hint of nuttiness to the dish."
Season and serve
Remove the pan from heat and add extra seasoning if desired. Scoop the pork fried rice into bowls on plates and top with spring onion and sesame seeds if you wish. Whether you are serving this rice as the main event or as a side, it hits the spot. Brookes also provides a few serving suggestions that pair so well with the pork fried rice. "You could also use the mixture to fill taco shells or lettuce boats," she shares.
Anything left? "This should keep well covered in the fridge up to 2 days," Brookes notes. We hope you love this little taste of takeout at home.
- 2 tablespoons vegetable oil
- 4 large eggs (beaten)
- 1 small onion (diced)
- 1 large carrot (peeled and diced)
- 2 cloves garlic (crushed)
- Thumb-sized chunk of ginger (grated)
- 1lb ground pork
- 3 cups cooked and cooled white rice
- ¾ cup peas (frozen or canned)
- 1 teaspoon sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- Heat 1 tablespoon of the vegetable oil in a large high-sided frying pan, on a medium setting. Add the beaten eggs and scramble for a few minutes, stirring constantly until cooked through. Remove from the pan and set aside.
- Add the second tablespoon of oil to the pan and add the onion and carrot. Fry until softened, about 5 minutes. Then add the garlic and ginger and fry for another 2 minutes, stirring constantly.
- Add the ground pork and turn the heat up a little. Break it apart with a wooden spoon as it cooks and continue frying until it has completely cooked through.
- Add the rice and peas, stir well and cook until the rice is heated through.
- Add the scrambled eggs back to the pan along with the sesame oil, soy sauce, and oyster sauce. Stir well and cook for another few minutes.
- Add some extra seasoning to taste if desired and serve with spring onion and sesame seeds sprinkled on top (optional).
| Calories per Serving | 1,023 |
| Total Fat | 38.1 g |
| Saturated Fat | 11.4 g |
| Trans Fat | 0.1 g |
| Cholesterol | 267.6 mg |
| Total Carbohydrates | 126.9 g |
| Dietary Fiber | 2.4 g |
| Total Sugars | 3.4 g |
| Sodium | 1,179.3 mg |
| Protein | 38.2 g |
