Chinese Pork Fried Rice
5 tbsp vegetable oil, divided
¼ lb pork, cut into small cubes
2 cloves garlic, sliced (2 tsp)
½ cup frozen corn
½ cup frozen peas and carrots
3 eggs, beaten
3 cups cooked rice, cold*
Salt to taste
3 tbsp soy sauce
2 green onions, sliced
Heat 2 tbsp oil in a wok or saute pan over high heat. Add pork and garlic. Saute, stirring constantly, until pork is no longer pink. Add corn and peas/carrots and saute for 3 minutes. Remove the contents from the pan and set them aside.
Add 3 tbsp vegetable oil to the pan. When it’s heated, add eggs and stir until cooked.
Push the eggs to one side and add rice. Stir to combine and add pork mixture. Add salt.
Make a well in the middle of the pan and add soy sauce. Add green onions and heat through.
*Leftover, day-old rice works best for this recipe, as it’s less sticky.
6 servings, 310 calories per serving
Hack: Freeze serving-sized portions of leftovers in freezer-safe bags or containers for future use.
Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.
Hack: For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!