How to make Pork Fried Rice
- cook TIME 15 mins
- prep TIME 5 mins
- total TIME 20 mins
Ingredients (19)
- 8 oz 96% lean ground pork
- 2 1/2 cups cooked medium-grain rice from 1 1/4 cups uncooked
- 2 oz corn
- 4 oz carrot diced
- 4 oz green peas
- 1/2 cup scallion chopped
- 2 oz onion diced
- 2 tbsp garlic minced
- 1 tsp ginger minced
- 2 medium eggs
- 4 tbsp canola oil
- 1/2 tbsp sesame oil
- 2 1/2 tbsp reduced-sodium soy sauce
- 1/2 tbsp hoisin sauce
- 1 1/2 tsp Sriracha
- 1/2 tsp ground black pepper
- 1/2 tsp brown sugar
- 1/2 tsp red pepper flakes
- 1/2 tsp chili powder
INSTRUCTIONS
Prep
Cook the rice: Rinse the rice, then cook according to the package instructions. It should typically take around 15-20 minutes to cook.
Dice the carrots: Peel the outer skin and cut the carrot crosswise into thirds. Slice each third lengthwise into thick sticks, then lay them horizontally and cut crosswise into medium-sized cubes.
Dice the onion: Cut the onion in half lengthwise. Turn the half vertically and make thin slices but leave the root intact. Then turn the onion horizontally and push the knife crosswise into the cuts. Then, thinly slice to make small, diced pieces.
Mince the garlic: Cut off the root, remove the peel, and thinly slice each clove. Rock the knife over the sliced pile a few times until the pieces are finely minced.
Mince the ginger: Scrape the skin off, then thinly slice the ginger crosswise. Cut the pieces into matchsticks, gather the sticks, and thinly slice them into tiny pieces.
Chop the scallions: Cut off the white roots and the 1-2 inches at the top. Bunch the stalks together in one hand and chop the bundle into small rounds.
Cook
Mix the oil into the rice: In a bowl of 2 1/2 cups cooked medium-grain rice, add 2 medium eggs and 2 tbsp canola oil, and mix until evenly coated.
Sweat the aromatics: In a pan over medium heat, heat up 2 tbsp canola oil then stir in 2 tbsp garlic and 1 tsp ginger for around 30 seconds or until fragrant.
Add the pork: Add 8 oz 96% lean ground pork to the pan, use a spatula to break it up, and stir-fry for 5 - 7 minutes until the meat turns light brown.
Add the veggies and peas: Continue adding 2 oz corn, 2 oz onion, 4 oz carrot, and 4 oz green peas and stir-fry for around 3 minutes.
Add the seasonings: Add 2 1/2 tbsp reduced-sodium soy sauce, 1/2 tbsp hoisin sauce, 1 1/2 tsp Sriracha, 1/2 tbsp sesame oil, 1/2 tsp ground black pepper, 1/2 tsp brown sugar, 1/2 tsp red pepper flakes, and 1/2 tsp chili powder and stir-fry for around 3 minutes until everything is well-mixed.
Add the rice: Add the seasoned rice to the pan and stir-fry it for a few minutes.
Garnish and serve: Take the rice off the heat and transfer it onto serving plates. Garnish with 1/2 cup scallion and serve hot.
