Pork Fried Rice
Day-old rice wok-tossed with tender pork bits, scrambled eggs, and bright vegetables in a light soy-sesame finish.
Ingredients (serves 4)
- 3 cups cooked rice
- 1 lb ground pork
- 3 eggs
- 1 cup frozen peas
- 1 cup corn
- 4 scallions
- 3 cloves garlic
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
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Save this recipeInstructions
- 1
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Brown ground pork, breaking it apart as it cooks, for 5-6 minutes. Drain excess fat if needed.
- 2
Push pork to the side. Add 1 tablespoon oil and scramble the eggs until just set, about 2 minutes. Mix with pork.
- 3
Add minced garlic and cook for 30 seconds until fragrant.
- 4
Add rice, breaking up any clumps with a wooden spoon. Stir-fry for 3 minutes to heat through.
- 5
Add frozen peas and corn. Stir-fry for 2 minutes until heated through.
- 6
Drizzle soy sauce and sesame oil over rice. Toss everything to combine. Top with sliced scallions and serve hot.
