Pork Fried Rice Recipe


Pork fried rice is a staple of Chinese-American cuisine. It can be found at all buffets, Chinese restaurants and take-out places. No Chinese meal would be complete without fried rice. If you have been following this blog you know I have posted several fried rice recipes, and this is probably the most simplistic of the bunch. It is very simple, and yet delicious. It is very important to use left over rice that is at least one day old. Like fried rice should be, you should add ingredients such a soy sauce and garlic to your taste. You can use fresh garlic instead of garlic powder if you choose. Some other great additions would be a little rice wine and oyster sauce. To save time you can use leftover pork if you desire. Enjoy.

Ingredients:
1 (6 ounce) boneless pork loin chop (cut into small pieces)
¼ cup carrot (finely chopped)
¼ cup frozen peas
2 green onions (chopped)
1 tablespoon butter
1 egg (beaten)
1 cup cold cooked white rice (at least 1 day old)
4 ½ teaspoons soy sauce
1/8 teaspoon garlic powder (or 2 garlic cloves, minced)
1/8 teaspoon ground ginger

Cooking Instructions:

Step 1: In a wok or sauté pan over medium-high heat melt butter. Add pork, carrot, peas and onions and sauté until the pork is no longer pink inside. Remove from the pan and set aside.
Step 2: In the same pan cook and stir egg over medium heat until completely set. Stir in rice, soy sauce, garlic powder, ginger and the pork mixture. Heat through while stir frying for a few minutes.
(Makes 2 Servings)

       

14 Responses to “Pork Fried Rice Recipe”

  1. Memoria — June 22, 2010 @ 1:17 pm

    I love making and eating fried rice. Your pork fried rice looks PERFECT!!! YUM!

  2. Tracey — June 22, 2010 @ 1:38 pm

    That looks wonderful, I will have to try it and will let you know how it went over. Thanks!

  3. Sharon — June 22, 2010 @ 7:49 pm

    This looks wonderful! Actually all the things you post pictures of look amazing! If you ever quick blogging I`ll go into Blogchef withdrawl…LOL…

  4. Denise — June 22, 2010 @ 8:49 pm

    This looks just perfect. I notice you used frozen peas and carrots? I agree with Sharon- all of your photos look amazing!

    I will definitely try this.

  5. Bobby — June 22, 2010 @ 10:03 pm

    Denise – Yep, frozen peas and carrots. Works perfect and saves time.

  6. Amarnath — June 23, 2010 @ 4:57 am

    lovely fried rice recipe….how much cooked rice in grams, please?

  7. Bobby — June 23, 2010 @ 8:17 am

    Amarnath – 1 cup of cooked rice is about 175 grams

  8. amandak — June 25, 2010 @ 9:06 am

    Just walked over to the store on my lunch and bought some pork so I can make this for dinner tonight!!

  9. Cara — July 8, 2010 @ 6:36 am

    I doubled the recipe and it turned out great! Thanks for posting!

  10. Sana — December 8, 2010 @ 6:34 pm

    Can I cook the rice before a couple of hours (8 hours ) instead of 1 day?

  11. Bobby — December 9, 2010 @ 6:14 am

    Sana – Yes, 8 hours will be fine. I have even made the fresh fresh and done it before, it will just be messier.

  12. jess — September 26, 2011 @ 5:38 am

    i love fried rice, but have never been able to to it myself, it just keeps turning into a sort of mush. i leave it for ages in the pan and am very gentle with it but it just wont fry up, any idea where i am going wrong?

  13. Sunday — November 12, 2011 @ 5:32 pm

    Made this recipe tonight with leftover pork tenderloin. It was sooooo tasty and quite filling!

  14. Jennifer — August 7, 2012 @ 6:36 pm

    Just made this. Delicious!

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