Pork Fried Rice





Oil for cooking:




  1. Cook rice anywhere from 4 to 24 hours in advance.
  2. Refrigerate rice for at least 4 hours.
  3. Cut up pork and set aside.
  4. Place eggs in a small bowl and beat slightly with a fork
  5. Heat 1 tablespoon oil in a non-stick frying pan.
  6. Add eggs frying pan.
  7. Sprinkle eggs with salt and pepper.
  8. Fry eggs on one side and then turn and fry on other side.
  9. Remove eggs from frying pan. Cool and cut into small pieces.
  10. In a large bowl mix together rice, pork, eggs, peas, carrots, and garlic.
  11. Heat ¼ cup oil in a large frying pan on medium-high heat.
  12. Add rice mixture to frying pan.
  13. Mix in soy sauce and chicken broth.
  14. Add salt to taste.
  15. Cook until mixture is light golden brown on bottom. With a large spatula, gently flip the rice mixture so top portion browns.
  16. Add scallions and toss to incorporate.
  17. Serve.


Makes 6 to 8 servings.

Looking for a meatless version of this recipe? Try my recipe for Chinese fried rice.

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