Pork Fried Rice
Classic pork fried rice with eggs, vegetables, and savory seasonings for a quick and delicious meal.
15 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 2 cups cooked white rice (preferably day-old)
- 200g pork loin, diced
- 2 eggs, beaten
- 1/2 cup frozen peas and carrots
- 2 green onions, chopped
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp white pepper
- 2 tbsp vegetable oil
Nutrition Facts
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Instructions
Prepare ingredients: Dice the pork loin into small pieces. Chop the green onions, mince the garlic, and beat the eggs in a bowl.
Cook the eggs: Heat 1 tbsp vegetable oil in a wok or large pan over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove and set aside.
Cook the pork: Add another tbsp of oil to the wok. Stir-fry the pork until fully cooked and slightly browned, about 3-4 minutes. Remove and set aside with the eggs.
Stir-fry vegetables: In the same wok, add garlic and stir for 10 seconds until fragrant. Add frozen peas and carrots, stir-frying for 1-2 minutes until thawed.
Combine ingredients: Add the cooked rice to the wok, breaking up any clumps. Stir-fry for 2 minutes until heated through.
Season and finish: Return the cooked pork and eggs to the wok. Add soy sauce, oyster sauce, sesame oil, and white pepper. Mix well and stir-fry for another minute. Garnish with chopped green onions before serving.
Chef's Tips
- Rice Tip: Day-old rice works best as it's drier and won't clump together when stir-fried.
- High Heat: Use the highest heat your stove can manage for authentic wok hei (breath of the wok) flavor.
- Protein Variations: Substitute pork with chicken, shrimp, or tofu for different versions.
- Vegetable Options: Add diced bell peppers, mushrooms, or bean sprouts for extra crunch and nutrition.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in a pan for best texture.
