Pork Fried Rice
Learn how to make Pork Fried Rice the easy way with this better-than-takeout recipe, It's fast, easy and packed with flavor!
Servings: 6 servings
Ingredients
- Olive oil
- 3 Eggs whisked lightly
- 1/2 cup Diced onion
- 1 pound Pork loin diced into small pieces
- 2 cloves Garlic minced
- 1 ½ cups Frozen peas and carrots
- 15 ounces Canned corn drained well
- 2 tablespoons Butter
- 4 cups Cooked and chilled white rice
- 3 tablespoons Soy sauce
- Black pepper
- Sesame seeds for garnish
- Sliced green onions for garnish
Instructions
- Heat a wok or large, deep skillet over medium-high heat and add a teaspoon of olive oil.
- Whisk in the eggs and cook, stirring often, until set. Transfer to a bowl or plate.
- Add another tablespoon of olive oil to the pan. Add onion and cook until translucent; about 2 minutes, stirring often. Add another tablespoon of olive oil to the skillet if needed, then add the pork and season with salt and pepper. Cook pork until no longer pink; about 5-6 minutes. Drain and transfer to the plate with the egg.
- Add garlic to the pan, then add frozen vegetables and cook until heated through.
- Add cold rice to the skillet and stir to combine with the vegetables. Stir in the pork, egg and 2 tablespoons of butter. Gently stir to incorporate everything together, then press down into the pan to brown the rice lightly for a couple of minutes, then stir and repeat a few times.
- Remove from heat, then stir in a few tablespoons of soy sauce. Use more or less based on your liking.
- Garnish with sesame seeds and sliced green onions and serve immediately.
Notes
Customize: Feel free to use any vegetables you like, frozen or fresh. If using fresh veggies, be sure to steam them first so they are soft. For a little extra flavor, use butter instead of olive oil.
Prep ahead: This is one of the best tips I can give for making this recipe, and others like it. Once you start cooking things move quickly because you're cooking over high heat. Make sure to open cans, chop veggies and whisk the eggs prior to starting.
Nutrition
Calories: 444kcal | Carbohydrates: 38g | Protein: 21g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 146mg | Sodium: 632mg | Potassium: 426mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2545IU | Vitamin C: 6.9mg | Calcium: 53mg | Iron: 1.9mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
