Pork Fried Rice Recipe

Rice: The base of the dish, preferably cooked and cooled to prevent clumping.

Pork: Provides a rich, savory flavor and protein.

Peas and carrots: Adds color, texture, and nutrients to the dish.

Soy sauce: Essential for seasoning and adding umami.

Vegetable oil: Used for cooking and frying the ingredients.

Eggs: Adds richness and texture when scrambled.

Garlic: Provides a fragrant and savory base flavor.

Onion: Adds sweetness and depth to the dish.

Sesame oil: Adds a nutty aroma and enhances the overall flavor.

When making fried rice, it's essential to use day-old rice or leftover rice that has been refrigerated. Freshly cooked rice tends to be too moist and can result in a mushy texture. The chilled rice grains are firmer and separate more easily, giving you that perfect, slightly chewy texture typical of good fried rice.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that provides a similar texture and can be used as a healthier alternative.

• diced pork - Substitute with diced chicken: Chicken is a leaner meat and can easily absorb the flavors of the dish.

• diced pork - Substitute with tofu: Tofu is a great plant-based protein that can be marinated to mimic the flavors of pork.

• frozen peas and carrots - Substitute with fresh vegetables: Fresh vegetables like bell peppers, broccoli, or snap peas can add a more vibrant flavor and texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and lower-sodium alternative that provides a slightly sweeter flavor.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can be used for cooking at medium heat.

• vegetable oil - Substitute with avocado oil: Avocado oil has a high smoke point and is rich in healthy fats, making it great for frying.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu can mimic the texture of eggs and is a good vegan alternative.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour mixed with water can create a batter that resembles scrambled eggs and is high in protein.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic for a more convenient option.

• minced garlic - Substitute with shallots: Shallots provide a milder garlic flavor and can add a subtle sweetness to the dish.

• diced onion - Substitute with green onions: Green onions offer a milder flavor and a bit of color to the dish.

• diced onion - Substitute with leeks: Leeks have a similar texture to onions but provide a more delicate flavor.

• sesame oil - Substitute with peanut oil: Peanut oil has a nutty flavor and can be used as an alternative in Asian-inspired dishes.

• sesame oil - Substitute with walnut oil: Walnut oil offers a rich, nutty flavor that can complement the other ingredients in the dish.

• Allow the pork fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the cooled pork fried rice into airtight containers or heavy-duty freezer bags. Make sure to press out as much air as possible if using freezer bags.
• Label the containers or bags with the date to keep track of freshness.
• Store the pork fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer, where it can last for up to 3 months.
• When ready to reheat, if frozen, thaw the pork fried rice in the refrigerator overnight.
• Reheat the pork fried rice in a skillet over medium heat, adding a splash of soy sauce or vegetable oil to refresh the flavors and prevent sticking. Stir frequently until heated through.
• Alternatively, you can reheat the pork fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until thoroughly warmed.

• Microwave method:

  1. Place the pork fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep it moist.
  3. Cover the dish with a microwave-safe lid or a damp paper towel.
  4. Heat on high for 1-2 minutes, then stir.
  5. Continue heating in 30-second intervals until thoroughly warmed.

• Stovetop method:

  1. Heat a non-stick skillet or wok over medium heat.
  2. Add a small amount of vegetable oil or sesame oil.
  3. Add the pork fried rice to the skillet.
  4. Stir frequently to ensure even heating and prevent sticking.
  5. Cook for about 5-7 minutes or until the rice is hot throughout.

• Oven method:

  1. Preheat the oven to 350°F (175°C).
  2. Spread the pork fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for 15-20 minutes, stirring halfway through.
  5. Check to ensure the rice is heated thoroughly before serving.

• Steaming method:

  1. Place the pork fried rice in a heatproof bowl or dish.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for about 5-10 minutes or until the rice is hot.
  5. Stir occasionally to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for dicing the pork, mincing the garlic, and chopping the onion.

• Cutting board: A sturdy surface for safely cutting and preparing ingredients.

• Measuring cups: Used to measure out the cooked rice and other ingredients accurately.

• Measuring spoons: Necessary for measuring the soy sauce, vegetable oil, and sesame oil.

• Mixing bowl: Useful for beating the eggs before scrambling them in the wok.

• Tongs: Handy for removing and setting aside the cooked pork and scrambled eggs.

• Garlic press: An optional tool for easily mincing the garlic cloves.

• Serving spoon: Used for serving the finished pork fried rice hot.

Pre-cook the rice: Use leftover or pre-cooked rice to save time and ensure it’s dry enough for frying.

Prep ingredients in advance: Dice the pork, onion, and garlic ahead of time to streamline the cooking process.

Use frozen vegetables: Opt for frozen peas and carrots to skip washing, peeling, and chopping.

Cook in batches: Cook the pork and eggs separately to avoid overcrowding the wok, which speeds up cooking.

Keep it hot: Ensure your wok is hot before adding ingredients to reduce cooking time and achieve a better stir-fry.