I usually make this when I have an extra pork chop, but it would also be good with chicken, beef or shrimp. You can also add whatever vegetables you choose, such as broccoli, shredded carrots, or peppers. I usually only add small peas. The combined flavors from the garlic, green onions, ginger, and the addition of sesame oil, rice vinegar and soy sauce, makes it oh, so good!
Ingredients:
3-4 Tbsp vegetable oil
A few drops of sesame oil (optional)
1 pork chop, cooked or uncooked, and cut into bite-size pieces
1/2 onion, chopped
1 clove garlic, minced or grated
1-1/2 tsp minced fresh ginger (I use a fine grater)
3-4 green onions, chopped (white and light green parts)
A handful of frozen peas or sugar snap peas (or both)
1/4 cup diced frozen or cooked carrots – optional (I sometimes use canned peas and carrots)
1-1/2 cups cold cooked brown or white rice (I use either Minute Rice or long grain white rice)
2 eggs, scrambled
2 Tbsp soy sauce
1 Tbsp rice vinegar
Directions:
In a wok or large skillet, over medium high heat, add 2 Tbsp of vegetable oil and sesame oil.
If uncooked, add pork and cook 5-6 minutes until cooked through. Remove from skillet and set aside.
Lower heat to medium, heat up a little more vegetable oil, add onion and saute for about five minutes, until translucent. Then, add garlic, ginger, and green onions. Cook about 1 minute.
I store my ginger in the freezer and grate as needed
Mix in rice and turn heat to medium-high. Let the rice get crispy, about 2 minutes. Add peas and carrots, and stir.
Mix in rice, stir until crispy, add peas and carrots, and stir
Move rice to the side and add eggs, scrambling them and working into the rice mixture as you go. You might need to add a little more oil.
Move rice to the side and add eggs
Stir eggs into rice
Add soy sauce, rice vinegar, and cooked pork. Toss together and serve.
Add soy sauce
Add rice vinegar
Add cooked pork
Pork Fried Rice
Printable recipe without images:
Pork Fried Rice
Ingredients:
3-4 Tbsp vegetable oil
A few drops of sesame oil (optional)
1 pork chop, cooked or uncooked, and cut into bite-size pieces
1/2 onion, chopped
1 clove garlic, minced or grated
1-1/2 tsp minced fresh ginger (I use a fine grater)
3-4 green onions, chopped (white and light green parts)
A handful of frozen peas or sugar snap peas (or both)
1/4 cup diced frozen or cooked carrots – optional (I sometimes use canned peas and carrots)
1-1/2 cups cold cooked brown or white rice (I use either Minute Rice or long grain white rice)
2 eggs, scrambled
2 Tbsp soy sauce
1 Tbsp rice vinegar
Directions:
In a wok or large skillet, over medium high heat, add 2 Tbsp of vegetable oil and sesame oil.
If uncooked, add pork and cook 5-6 minutes until cooked through. Remove from skillet and set aside.
Lower heat to medium, heat up a little more vegetable oil, add onion and saute for about five minutes, until translucent. Then, add garlic, ginger, and green onions. Cook about 1 minute.
Mix in rice and turn heat to medium-high. Let the rice get crispy, about 2 minutes. Add peas and carrots, and stir.
Move rice to the side and add eggs, scrambling them and working into the rice mixture as you go. You might need to add a little more oil.
Add soy sauce, rice vinegar, and cooked pork. Toss together and serve.
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