Pork Fried Rice
This pork fried rice is packed with so many delicious ingredients, including rice, pork, fresh vegetables, and a combination of flavorful sauces.
Servings: 6
Calories: 626kcal
Ingredients
- 1½ tablespoons vegetable oil, divided into ½ tablespoon and 1 tablespoon
- 2 large eggs, beaten
- 2 medium-sized whole carrots, peeled and diced
- ½ cup sweet yellow onion, diced
- ⅔ cup frozen green peas
- 8 ounces ground pork
- 4 cups long-grain white rice, cooked and cold
- 2 teaspoons sesame oil
- 3 tablespoons dark soy sauce
- 1½ tablespoons hoisin sauce
- 2 green onions, thinly sliced
Instructions
- Heat ½ tablespoon vegetable oil in a 10 to 12-inch nonstick skillet over medium-high heat.
- Pour the beaten eggs into the skillet and scramble just until the eggs are no longer “wet” looking, 1 to 2 minutes. Remove the cooked eggs, and set them aside.
- Wipe out the skillet, if needed, and heat the remaining 1 tablespoon of vegetable oil over medium-high heat.
- Add the diced carrots and onion. Sauté for 2 to 3 minutes.
- Just before removing the carrots and onions, add in the frozen green peas and cook for 30 seconds, just to heat the peas. Remove from the skillet and set them aside.
- Keeping the heat on medium-high, add the ground pork. While cooking, break the pork up and cook until completely browned.
- Add the cold cooked rice to the skillet with the cooked pork. Pour the sesame oil over the rice and pork, and stir to incorporate the oil. Be sure to break any clumps of rice up while cooking.
- Once the rice is heated and incorporated with the cooked pork, add in the cooked carrots, onions, and peas.
- Stir in the dark soy sauce and hoisin. Continue stirring to completely coat the rice mixture. Remove from the heat, and stir in the scrambled egg. Garnish with the thinly sliced green onion. Serve while hot.
Notes
- I recommend the Chinese dark soy sauce, but if you cannot find the Chinese version, then the Japanese dark soy sauce is good. If you are not able to find either or if you are watching your salt intake, you can substitute low sodium soy sauce.
- This is a handy recipe if you happen to have leftover rice from another meal.
- One of the secrets of delicious fried rice is a nice hot wok and plenty of oil, so your veggies don’t burn to the bottom.
Nutrition
Calories: 626kcal | Carbohydrates: 107g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 635mg | Potassium: 428mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3653IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 2mg