Pork Fried Rice
Ground pork, egg, and frozen vegetables fried with day-old rice in soy sauce and sesame oil.
If cooking rice fresh, make it ahead and spread on a tray to cool and dry. Day-old refrigerated rice works best because it is dry.
Heat 1 tablespoon oil in a large wok or wide skillet over very high heat. Add ground pork and cook, breaking apart, until browned — about 6 minutes. Push to the side.
Add the remaining oil. Add garlic and white parts of the green onions. Cook 30 seconds.
Add frozen vegetables. Cook 2 minutes until thawed and heated through.
Push everything to the sides. Pour beaten eggs into the center. Scramble until just set, then break into chunks and mix into the pork and vegetables.
Add the rice. Break up any clumps. Stir-fry over high heat 3–4 minutes, pressing the rice down and letting it sit briefly to get some toasted bits on the bottom.
Pour soy sauce over everything. Toss to coat evenly.
Remove from heat. Drizzle with sesame oil. Top with green onion greens. Serve immediately.
Day-old rice is essential. Fresh hot rice has too much moisture and steams instead of frying, producing a mushy result. Cook rice the day before, or spread fresh-cooked rice on a sheet pan and refrigerate 30 minutes.
- The high heat is also essential. If the pan is not hot enough, the rice steams. Use the highest burner setting and do not overcrowd the pan.
- 200g dry rice makes about 400g cooked. Cost contribution reflects the dry rice price.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with tamari (same amount) (Minimal cost difference.)
All other ingredients are naturally gluten-free. Swap soy sauce for tamari if needed.