Pork Fried Rice
Pork fried rice is a quick and easy dinner packed with crispy ground pork, cooked eggs, and veggies. It's the best way to use up day-old rice!
Servings: 4 servings
Ingredients
For the pork:
- ¼ pound ground pork
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
For the fried rice:
- 2 tablespoons vegetable oil or any neutral oil
- 2 large eggs whisked
- 3 cloves garlic minced
- 3 spring onions sliced (white and green parts separated)
- 1 teaspoon minced fresh ginger
- 1 cup frozen mixed veggies like carrots and peas, thawed
- 3 cups cooked jasmine rice chilled (preferably day-old rice)
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon rice vinegar
- salt and freshly ground black pepper to taste
Instructions
- Prepare the pork. Combine the ground pork with soy sauce and cornstarch, and set aside for 5 minutes.
- Cook the eggs. Meanwhile, heat 2 teaspoons of oil in a skillet over medium-high heat. Add the whisked eggs to the skillet and let the eggs cook into a thin omelette; do not scramble them. Remove the eggs from the skillet and set them aside.
- Cook the pork. In the same skillet you cooked the eggs, heat 2 teaspoons of cooking oil over medium-high heat. Add the pork to the skillet and cook until no longer pink, breaking up the lumps with a wooden spoon. Continue to cook the pork until browned and crispy, about 4-5 minutes. Remove it from the skillet and set aside.
- Build the flavor base. Return the skillet to the burner and heat the remaining oil. Add the garlic, spring onions (white part only), and ginger. Cook for 30 seconds, or until fragrant.
- Add the veggies. Add the carrots and peas, and cook for 1-2 minutes.
- Add the rice. Spread the rice into the skillet in a single layer and cook for 1-2 minutes without stirring, then stir.
- Assemble. Add the soy sauce, hoisin sauce, sesame oil, and rice vinegar. Return the pork and eggs to the skillet. Stir well to combine, then cook for 1–2 minutes, or until heated through. Season to taste with salt and pepper and gently toss once more.
- Serve. Serve warm, topped with green onions.
Notes
- Use day-old rice. However, if you are using freshly cooked rice, spread it out on a baking sheet in a single layer so it cools completely and dries out.
- When cooking the pork, make sure it gets a bit crispy. This gives a better flavor.
- When heating the rice, let it sit in the skillet for 1-2 minutes before stirring. This will make it crispier.
- For a spicy kick, add chili flakes to your pork fried rice.
Nutrition
Calories: 382kcal | Carbohydrates: 44g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 723mg | Potassium: 313mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2521IU | Vitamin C: 7mg | Calcium: 54mg | Iron: 2mg
