Rice
Pork Fried Rice
Day-old rice stir-fried with seasoned ground pork, egg, peas and carrots in a hot skillet.
- Prep
- 10 mins
- Cook
- 15 mins
- Total
- 25 mins
- Serves
- 4
- Level
- Easy
Cold, day-old rice fries up fluffy with separate grains, while fresh rice turns gummy. Ground pork browns first, then eggs and vegetables join and soy sauce seasons everything. The sesame oil goes in at the end for aroma, because it burns over high heat.
Ingredients
Serves 4
Directions
- Break up any clumps in the cold rice with your hands.
- Heat 1 tablespoon neutral oil in a large nonstick skillet or wok over high heat. Cook the pork 4 to 5 minutes, breaking it up, until browned and it reaches 160°F (71°C). Move to a plate.
- Add the remaining oil, the scallion whites and garlic and cook 20 seconds. Add the peas and carrots and cook 2 minutes.
- Push the vegetables aside and scramble the eggs until just set, about 30 seconds.
- Add the rice and spread it out. Cook 3 to 4 minutes, tossing occasionally, until hot and a few grains toast.
- Return the pork, add the soy sauce and pepper, and toss 1 minute.
- Remove from the heat, stir in the sesame oil and scallion greens, and serve.
Tips and make-ahead notes
- No leftover rice? Spread freshly cooked rice on a baking sheet and chill 30 minutes.
- Swap in diced cooked chicken or shrimp.
- Reheat leftovers in a skillet; keeps 3 days refrigerated.
Nutrition per serving
- Calories
- 450
- Carbohydrates
- 55g
- Protein
- 20g
- Fat
- 16g
- Fiber
- 3g
- Sodium
- 920mg
Estimated. Values change with brands, portion sizes and substitutions.
