Pork fried rice is a flavorful Asian dish, packed with tender rice, bite sized pieces of pork, and crisp vegetables. Making it at home is incredibly quick and easy to do!
Leftovers! I made a pork roast a few nights ago, but didn’t have quite enough for a second meal. Enter Mark Bittman’s, Almost Classic Pork Fried Rice, from Cooking Light’s January 2011 issue. The idea of stretching 8 ounces of meat to feed 4, appeals to me, especially since I like to use meat sparingly.
I made a few adjustments to the pork fried rice recipe.
I left out the bean sprouts and celery and added white onions and frozen peas. Using leftover cooked pork instead of raw was the easiest for me, but you can add whatever left-over veggies or meat you have on hand.
Add the rice and pork. Stir in the beaten eggs and stir constantly to scramble.
Enjoy this delicious pork fried rice recipe!
- 3 tablespoons peanut or vegetable oil divided
- 1/2 teaspoon kosher salt divided
- 8 ounces diced cooked pork (chicken or shrimp)
- 1/2 cup diced onion
- 3/4 cup diced carrots
- 3/4 cup fresh or frozen peas
- 1 cup sliced green onions divided
- 2 tablespoons minced garlic
- 2 tablespoons minced peeled fresh ginger
- 3 cups cooked chilled rice
- 2 large eggs lightly beaten
- 3 tablespoons mirin
- 3 tablespoons reduced sodium soy sauce gluten free
- 1 teaspoon dark sesame oil
- 1/4 teaspoon freshly ground black pepper
- Heat a large skillet over medium high heat. Add 2 tablespoons oil to pan, swirling to coat.
- Add onions, and carrots and saute for 2 minutes or until lightly browned, stirring frequently.
- Pour remaining 1 tablespoon of oil into pan and add rice, pork, garlic and ginger and continue stirring another 2 minutes.
- Add 1/2 of green onions and peas, cook without stirring until edges begin to brown.
- Make a well in the center of rice and add the egg mixture, stirring for 30 seconds, or until soft-scrambled, stirring constantly.
- Stir in mirin, 1/2 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat and stir in the remaining green onions.
- Makes 4 servings (2 cups per serving)
Looking for more Asian dishes?