Chinese pork fried rice is another authentic Asian dish from Yuhong’s Country Kitchen! Make sure you subscribe so you don’t miss any of her delicious recipes.
Chinese Pork Fried Rice
(Courtesy: Yuhong Sun)
- 5 tbsp vegetable oil, divided
- ¼ cup 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.
- Pour the remaining vegetable oil to the pan. When it’s heated, add eggs and stir until cooked.
- Push eggs to one side and add rice and pork mixture. Stir to combine.
- 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.
- Hack: Store leftovers in the fridge for up to 5 days or freeze in serving-sized portions for up to 3 months.
- 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.
For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!
Suggestion: Any cold, cooked rice can be used in this recipe but I like to use this easy vegetable rice to kick up the nutritional value!
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