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+ servings

Fried Rice

Almost Classic Pork Fried Rice, adapted from Mark Bittman/Cooking Light
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Entree
Cuisine: Asian
Servings: 4
Author: Cynthia


  • 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)