Pork Fried Rice Recipe

Cooked rice: Provides the base of the dish, best if made a day ahead and chilled.

Diced pork: Adds protein and a savory flavor to the dish.

Soy sauce: Adds a rich umami taste and helps to season the rice.

Vegetable oil: Used for cooking the pork and vegetables, and to prevent sticking.

Frozen peas and carrots: Adds color, texture, and a slight sweetness to the dish.

Beaten eggs: Adds richness and protein, scrambled into the rice.

Minced garlic: Adds a fragrant aroma and depth of flavor.

Diced onion: Adds sweetness and a slight crunch to the dish.

Salt and pepper: Used to season the dish to taste.

When preparing fried rice, it's crucial to use day-old rice rather than freshly cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. Day-old rice, on the other hand, is drier and firmer, making it perfect for achieving that ideal, slightly chewy texture in your pork fried rice. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to dry it out.

• cooked rice - Substitute with quinoa: Quinoa is a high-protein grain that provides a similar texture and can absorb flavors well.

• diced pork - Substitute with diced chicken: Chicken is a lean protein that cooks quickly and pairs well with the other ingredients.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar umami flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements the Asian-inspired dish.

• frozen peas and carrots - Substitute with fresh bell peppers and snap peas: Fresh vegetables add a crisp texture and vibrant color to the dish.

• beaten eggs - Substitute with tofu scramble: Tofu scramble is a vegan alternative that provides a similar texture and protein content.

• minced garlic - Substitute with garlic powder: Garlic powder offers a similar flavor and is convenient to use.

• diced onion - Substitute with shallots: Shallots provide a milder, sweeter flavor that can enhance the dish.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can be used in smaller quantities.

• pepper - Substitute with white pepper: White pepper has a milder heat and a slightly different flavor that can add depth to the dish.

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

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter to the skillet.
  3. Once the oil is hot, add the leftover pork fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and the pork is warm.
  6. Serve hot and enjoy.

• Microwave Method:

  1. Place the leftover pork fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 1-minute intervals, stirring in between, until the rice is heated through.
  6. Let it sit for a minute before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover pork fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes, or until the rice is heated through.
  5. Remove from the oven, stir, and serve hot.

• Steamer Method:

  1. Place the leftover pork fried rice in a heatproof dish that fits into your steamer.
  2. Add a small amount of water or chicken broth to the rice to keep it moist.
  3. Set up your steamer and bring the water to a boil.
  4. Place the dish in the steamer and cover.
  5. Steam for about 5-10 minutes, or until the rice is heated through.
  6. Carefully remove the dish from the steamer and serve hot.

• 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 to safely chop and dice all your ingredients.

• Measuring cups: Used to measure out the cooked rice and frozen peas and carrots accurately.

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

• Mixing bowl: Handy for beating the eggs before adding them to the wok.

• Tongs: Useful for removing the cooked pork from the wok and setting it aside.

• Garlic press: An optional tool to easily mince the garlic cloves.

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

Use leftover rice: Using cooked rice from a previous meal saves time and enhances the texture of your fried rice.

Pre-dice ingredients: Dice the pork, onion, and other vegetables in advance to streamline the cooking process.

Frozen vegetables: Opt for frozen peas and carrots to eliminate the need for washing, peeling, and chopping.

One-pan method: Cook everything in one wok to reduce cleanup time.

Quick marinade: Marinate the diced pork with a bit of soy sauce while prepping other ingredients to infuse flavor quickly.