Pork Fried Rice
We Also Love
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- Prep Time 15 minutes
- Total Time 15 minutes
- Yield Serves 4
Ingredients
- 2 tablespoons vegetable oil
- 2 eggs, lightly beaten
- 2 tablespoons plus 1/4 teaspoon soy sauce
- 1 garlic clove, minced
- 1 tablespoon minced peeled fresh ginger
- 1 bunch scallions, white and green parts separated and thinly sliced
- 1/2 pound ground pork
- 2 carrots, shredded
- 1/2 cup frozen peas
- 2 cups cooked white rice (about 3/4 cup uncooked rice)
- 2 tablespoons rice vinegar
Directions
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In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.
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Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.
Cook's Note
Leftover cooked rice is perfect in this dish because it won't stick together in the skillet. For a lighter version, substitute ground turkey for the pork.
This was delicious! I doubled the recipe and made some swaps and additions. (sugar snap peas, water chestnuts, brown rice, etc) It satisfied my chinese-takeout craving and helped me use some leftover pork!
hi phoebew - this is from March 2011 issue of Everyday Food. I like to read it from the magazine as well.
I made this with brown rice because that is all I had and it turned out great! The first time I made it with chicken and the second time I made it with leftover pork chops (all chopped up) it's such a great recipe, I'm so glad I found it!
I tried this recipe after seeing it in one of the Everyday Food issues. It looked like something my husband would eat. We both loved it!
Since my husband liked it so much, the second time I added a little extra rice because it would make more leftovers, but he didn't even touch the leftovers! I investigated why, and it was because the meat to rice ratio was apparently more pleasing in the original recipe.
So, if you have a steak & potatoes type on your hands, don't add extra rice : )
Loved this recipe! It was simple and tasted great! I did use part of a ham steak instead of ground pork as that is what I had on hand. And I used brown rice instead of white. I was nervous about the rice vinegar but it really "made" the dish, it adds such a nice fresh flavor. Will be making this again and again.
Have not made this recipe but often make my version of Fried Rice. Why not make it more healthful and make with brown rice. White rice has no value.
It would be nice to see what issue of Everyday Foods this recipe can from as I have all the issues starting with #1.