Chinese Pork Fried Rice

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 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.

Serve hot.

*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.

 

 

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4 Replies to “Chinese Pork Fried Rice”

  1. I’ve never made Chinese pork fried rice. To be honest, I don’t eat meat. I live with an Asian man who occasionally makes pork fried rice. It always smells fantastic and now I know how he makes it! I’ve always been shy to ask him how he does it.

    Do you have a vegetarian replacement for the pork?

    Thanks!

    1. The meat in this recipe can be left out if you wish  If the pork is cooked in a separate pan, it would be easy to simply take some out before your roommate adds the pork.  You could add more eggs if you wish, or your favorite meat substitute.  Tofu would also work in this recipe.  

  2. This looks amazing, I will try this at home.

    I am always looking for new recipes and when it’s fried in any way I am there! 

    Also, so nice to something else then make money from home reviews all the time so I am really glad I found this article!

    Thanks and keep it up

    1. Ah…fried food.  Does it get any better than that?  😉 I love this because it’s an authentic Asian recipe and saves me money on take-out!  

      I appreciate you comments.

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