Pork Fried Rice
Leftover cooked rice is perfect in this dish because it won't stick together in the skillet. It's an economical, tasty supper that's faster than takeout.
- Total Time:
- Servings: 4
Source: Everyday Food, March 2011
- 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
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.
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.