Quick Pork Fried Rice Recipe
Are you looking for a quick and easy meal that mimics Chinese take-out, but is actually homemade? This quick pork fried rice is the perfect fit for any family or individual who loves fried rice. For starters, it's pretty simple to make. Recipe developer Ting Dalton came up with the recipe, and she says that "it's a fantastic way to use up leftover rice." If you don't want that leftover white rice to go to waste, stick it in the fridge and use it for this recipe the next day or a few days later.
Dalton has come up with some of the best Asian-inspired recipes, and this one is no exception. It doesn't skimp out on flavor, and it's incredibly filling, and she loves that it can take the place of takeout. "It's just another quick Chinese meal that my parents taught me to cook — the flavors are very typical of Chinese cuisine," she shares. "It's perfect on its own for a quick meal — but you could also serve it as part of several other dishes if you were entertaining."
Gather the ingredients for quick pork fried rice
Before you do anything else, you will need to gather the ingredients. You'll need cooked, cold white rice (leftovers are a good option), ground pork, a large carrot, frozen peas, green onions, garlic, grated ginger, Chinese rice wine, light soy sauce, oyster sauce, white pepper, vegetable oil, sesame oil, and eggs.
Combine the sauces
Grab a small bowl and combine the sauces, including the sesame oil, oyster sauce, Chinese rice wine, and soy sauce. "If you don't have Chinese rice wine, you can substitute it for mirin. Or leave it out altogether," Dalton notes. Place the mixture to one side.
What makes this dish speical? "The special ingredient here would be the oyster sauce. It adds another depth of flavor, a tang of sweetness that works really well with the pork," Dalton shares.
Cook the carrots and pork
Take out a large wok (or a large pot or Dutch oven) and heat 1 tablespoon of olive oil. Next, add the carrots and fry for about 1 to 2 minutes.
Then, you can toss in the garlic, ginger, and pork. Continue stir-frying everything until the pork mince is no longer pink. "If you want a spicy hit — add chili along with the garlic and ginger or drizzle over chili sauce," Dalton says.
Add in the fried rice goodies
Once you finish cooking the pork, you can add the cold white rice, sauce mixture, pepper, peas, and green onions. "Cold rice works so much better than warm rice. The grains are not sticky, so the rice won't become mushy," Dalton shares. Continue to stir so all the ingredients are well-combined and everything is coated in sauce.
"If you have other vegetables like mushrooms and snow peas — add them in. The beauty of fried rice is there are no rules," Dalton notes.
Cook the eggs
Turn the heat off and put the wok to the side for the time being. Then, grab a non-stick skillet and add the remainder of the oil. Place the skillet on your stove and crack in the eggs. Cook the eggs to your liking — this all just depends on preference. "The fried eggs I like with a runny yolk, so it can be mixed into the rice," Dalton shares. "If you prefer, you can scramble the eggs in the wok, before adding the rice."
Serve your quick pork fried rice
Scoop the pork fried rice into bowls and top each bowl with a fried egg. To jazz it up a bit, you can sprinkle with extra green onions, a little more soy sauce, or chili sauce.
Dalton says this recipe is excellent to make your own spin on Chinese takeout. "Serve this as a rice dish alongside egg rolls, fried shrimp, and noodles," she suggests. "Whatever you'd enjoy from a takeout."
Be sure to keep the leftovers. "You can store this in the refrigerator for up to three days and reheat in the microwave," Dalton shares.
- 1 teaspoon sesame oil
- 1 tablespoon oyster sauce
- ½ tablespoon Chinese rice wine (or mirin)
- 3 tablespoons light soy sauce
- 2 tablespoons vegetable oil, divided
- 1 large carrot, peeled and diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 ½ pounds ground pork
- 3 cups cooked white rice, cold
- ½ teaspoon white pepper
- ¾ cup frozen peas
- 2 green onions, sliced, plus extra for serving
- 4 eggs
- In a small bowl, combine the sesame oil, oyster sauce, Chinese rice wine, and soy sauce. Put to one side.
- Heat 1 tablespoon of vegetable oil in a large wok, then add the carrots. Stir fry for 1 to 2 minutes.
- Then add the garlic, ginger, and ground pork.
- Stir-fry until the pork is cooked and no longer pink.
- Add the cold rice, sauce mixture, pepper, peas, and green onions.
- Continue to stir well so all the ingredients are combined, and everything is coated in the sauce.
- Turn off the heat and put the rice to the side. Place a non-stick skillet on the heat and add the remaining oil.
- Crack the eggs into the skillet, and fry them to your liking.
- Serve the pork fried rice in bowls, and top each bowl with a fried egg.
- Sprinkle with extra green onions, and a little more soy sauce, or chili sauce.
| Calories per Serving | 806 |
| Total Fat | 48.8 g |
| Saturated Fat | 15.5 g |
| Trans Fat | 0.1 g |
| Cholesterol | 282.4 mg |
| Total Carbohydrates | 48.0 g |
| Dietary Fiber | 2.5 g |
| Total Sugars | 2.5 g |
| Sodium | 703.7 mg |
| Protein | 40.2 g |
