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Pork Fried Rice

This pork fried rice recipe is my revised version of another recipe. The pork and vegetables are seasoned with garlic and ginger. I have also added celery in the past with good outcomes. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course lunch/dinner
Cuisine Chinese
Servings 2 people
Calories 4945.7 kcal

Equipment

  • 1 Large Non-Stick Skillet
  • 1 Spatula
  • 1 Mixing Bowl
  • 1 Chef's knife
  • 1 Cutting Board

Ingredients
  

Main

  • 1 tablespoon butter
  • 1 6 ounce boneless pork loin chop, cut into small pieces
  • 1 green onion chopped
  • ¼ cup chopped carrot
  • ¼ cup chopped broccoli
  • 1 large egg beaten
  • 1 cup cold cooked rice
  • ¼ cup frozen peas
  • 1 ½ tablespoons soy sauce
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground ginger

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes. Dotdash Meredith Food Studios
  • Transfer pork mixture to a bowl and return skillet to medium heat. Stir egg into the skillet and scramble until completely set. Dotdash Meredith Food Studios
  • Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger. Dotdash Meredith Food Studios
  • Cook and stir until heated through, 7 to 10 minutes. Serve and enjoy! Dotdash Meredith Food Studios

Notes

For best results, always use cold, day-old rice; it prevents stickiness and yields a superior texture. While a wok is traditional, a large non-stick skillet works well; ensure it's sufficiently hot to achieve proper caramelization and prevent steaming. Cook vegetables to a tender-crisp stage, avoiding overcooking. Consider incorporating fresh garlic and ginger for a more vibrant flavor profile, sautéing them briefly before adding other ingredients. A final drizzle of toasted sesame oil just before serving will add depth and a wonderful aromatic finish. Don't overcrowd the pan; cook ingredients in batches if necessary to maintain high heat and achieve proper browning.