This pork fried rice recipe is very simple to cook, with only a handful of ingredients–no Asian spices needed! However, I do like to prepare each part in its own pan and then stir everything together just before serving. You can choose to do everything in the same pan if you like; I have found that I get better results using multiple pans.
Pork Fried RicePrint Recipe
- 3 cups of leftover, cold rice white or brown rice
- 8-10 ounces of ground pork
- 1/2 small onion, chopped
- 2-3 cups of frozen vegetables, thawed
- 1/4 cup of soy sauce
- 2 tablespoons of toasted sesame oil
- 1 tablespoon of garlic, minced
- 2 teaspoons of rice wine or rice wine vinegar
- 3 large eggs, lightly beaten
- 2 tablespoons of butter or margarine
- In a small skillet coated with nonstick spray, scramble eggs over medium heat until just set, set aside.
- If you use larger vegetables with higher water content, such as zucchini, as part of your blend, then now is the time to start those over medium-high heat in a large skillet coated with nonstick spray. Once most of the water has cooked out, reduce the heat to medium and let the vegetables get a bit of colour on them.
- As your vegetables are cooking, spray a third pan with nonstick spray and place over medium heat; add your onion, cooking for 2 to 3 minutes until softened. Add the ground pork and leftover rice. Add the garlic and dot the butter or margarine around the pan, working the butter into the rice with a spatula.
- Once the butter melted, reduce the heat to low, and drizzle the soy sauce and the toasted sesame oil evenly over the rice, turning the mixture with your spatula to keep it loose.
- Add the cooked vegetables, peas if using, and eggs at this time; use your spatula to cut any vegetables that are too large. Heat for 2 to 3 minutes, turning occasionally.
- Just before serving, sprinkle the rice wine over the top and fluff the mixture with your spatula. Serve with additional soy sauce.