This classic Pork Fried Rice is a hearty and comforting dish that transforms leftover cold rice into a flavorful meal. The combination of savory soy sauce, sweet sugar, and aromatic green onions creates a perfect balance of tastes. Tender strips of lean pork are stir-fried until browned, then mixed with crisp-tender celery and bean sprouts for added texture. The rice is tossed with scrambled eggs, ensuring every grain is coated in savory goodness. It’s an excellent choice for quick weeknight dinners, family gatherings, or using up leftovers from previous meals. Simple yet satisfying, this dish brings authentic home-style flavor to your table without requiring complex techniques or hard-to-find ingredients.
Pork Fried Rice
Description
This classic Pork Fried Rice is a hearty and comforting dish that transforms leftover cold rice into a flavorful meal. The combination of savory soy sauce, sweet sugar, and aromatic green onions creates a perfect balance of tastes. Tender strips of lean pork are stir-fried until browned, then mixed with crisp-tender celery and bean sprouts for added texture. The rice is tossed with scrambled eggs, ensuring every grain is coated in savory goodness.Ingredients
Directions
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In a small bowl, combine 1 egg, 1 tablespoon water, and 1/8 teaspoon salt. Beat well and set aside.
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Heat a wok or large skillet over medium-high heat. Add 2 teaspoons of oil and pour in the egg mixture. Tilt the pan to coat the surface evenly.
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Cook the egg mixture until it forms a pancake and the bottom is slightly golden. Flip and cook briefly, then remove from heat. Let it cool, then roll it up tightly and slice crosswise into thin slivers. Set aside.
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Wipe out the wok if necessary. Heat 3 tablespoons of oil in the wok or large skillet over high heat.
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Add the pork strips, 1/2 teaspoon sugar, and 1/2 teaspoon salt. Stir-fry until the pork is browned and cooked through.
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Add the sliced green onions and celery. Stir-fry until the vegetables are crisp-tender.
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Add the cold cooked rice and bean sprouts. Stir-fry, breaking up any clumps of rice, until everything is heated through and well mixed with the meat and vegetables.
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Pour in the soy sauce and stir thoroughly to coat the rice evenly.
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Make a well in the center of the rice mixture. Pour in the 2 beaten eggs.
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Allow the eggs to set slightly, then scramble them into the rice using chopsticks or a spatula, stirring until the eggs are cooked and distributed throughout the rice.
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Turn the fried rice out onto a serving platter.
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Top with the reserved slivered egg ribbons.
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Arrange the prepared Green Onion Brushes around the border of the rice for garnish.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 19.4kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.4g2%
- Cholesterol 46.6mg16%
- Sodium 15.5mg1%
- Total Carbohydrate 0.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 1.6g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Green Onion Brushes: Select large green onions. Cut off the root ends, leaving as much of the white part as possible. Cut the onions into 3-inch lengths. Place on a cutting board and, using a sharp knife, make slashes lengthwise from each end, cutting about 1/2 inch toward the center. Place the onions in a bowl of cold water; they will open up and curl back. Chill in the water for 1 hour or overnight. Drain well before using.
Rice Tip: For best results, use day-old cooked rice that has been refrigerated. Freshly cooked rice contains too much moisture and can become mushy when stir-fried.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water to restore moisture.
Variations: You can substitute chicken or shrimp for the pork. Add other vegetables like peas, carrots, or corn for extra nutrition and color.
