Pork Fried Rice
- Rice cooked and refrigerated in advance: 4 to 24 hours
- Ingred. prep time: 20 minutes
- Frying rice: 10 to 15 minutes
- Total time: Approximately 4½ hours
Ingredients
Rice:
- 1 recipe Steamed Rice cooked in chicken broth (Approximately 4 cups cooked rice). Refrigerate 4 to 24 hours.
Pork:
Eggs:
- 1 tablespoon vegetable oil
- 2 eggs
- Salt and pepper to taste
Oil for cooking:
Carrot, Peas, and Garlic:
- 1 cup peeled and finely chopped carrot
- 1 cup frozen peas
- 2 cloves garlic, minced
Scallions:
- 1 bunch scallions, cut into 1-inch strips
Seasonings:
- 3 tablespoons soy sauce
- 2 tablespoons chicken broth
- Salt to taste
Instructions
-
Cook steamed rice, substituting chicken broth for the water.
- Remove cooked rice to a bowl, cover and refrigerate 4 hours or preferably overnight.
- Note: Rice must be chilled before cooking so that when fried it crisps up nicely.
- Cut up pork and set aside.
- Place chopped carrot and peas in a saucepan. Add water to cover. Bring water to simmer, cover saucepan and cook until carrots are tender; 10 minutes.
- Drain carrots and peas; set aside.
- Place eggs in a small bowl and beat slightly with a fork
- Heat 1 tablespoon oil in a large non-stick skillet.
- Add eggs. Sprinkle with salt and pepper.
- Fry eggs on one side and then turn and fry on the other side.
- Remove eggs from skillet.
- Cool eggs and cut into small pieces; set aside.
- Slice scallions; set aside.
- Add pork, eggs, peas, carrots, and garlic to chilled rice.
- Heat ¼ cup oil in the skillet on medium-high heat.
- Add rice mixture to skillet.
- Mix in soy sauce and chicken broth.
- Cook until mixture is light golden brown on bottom. With a large spatula, gently flip the rice mixture so top portion browns.
- Add scallions and toss to incorporate.
- Serve.
Comments
Makes 6 to 8 servings.Looking for a meatless version of this recipe? Try my recipe for Chinese Fried Rice.