Pork Fried Rice
Just about every time I get take out Chinese food, the next day, I’m making fried rice. I’ve always got some leftover rice from the night before, and fried rice (at least how I make it) is so easy to make with whatever ingredients you have on hand. This version is a Pork Fried rice, that I made with some leftover pork chop’s, and the veggies that I had available in the fridge. The flavors are generally pretty subtle, but I love them, and the combination of textures from the rice, meat and veggies as more than enough complexity to the dish. Hope you enjoy it!
Recipe Overview and Keys to SuccessTo make the best pork fried rice, make sure to the do the following:
- I like using left over rice, as it’s dried out a bit and is less likely to get mushy. If you do cook fresh rice, do so about an hour before you want to use it, and spread it out on the sheet pan or cutting board to dry out a bit
- It’s easy to over do the soy sauce. The rice and veggies have subtle flavors and if you add to much soy, it can overpower everything else. I like to use a bit to start – you can always add more later
- Use very high heat and a non-stick pan to help insure the rice doesn’t clump, stick to the pan, or get mushy
- Cook the veggies very quickly and very little – so they stay firm and crunchy to offste the softer rice
- 2 cups cooked rice (day old is best)
- ½ cup diced pork (use leftovers) or cook the pork ahead of time
- 1 beaten egg
- 1 carrot diced
- ½ yellow onion diced
- 1 egg beaten
- ¼ cup frozen peas
- 1 – 2 tablespoons of soy sauce
Pork Fried Rice
- If you’re cooking rice for this disk, cook it first at least an hour before starting the fried rice and allow the cooked rice to dry out, spread on the sheet pan
- If you cooking the pork (instead of left overs) dice about a quarter cup’s worth, season with salt and pepper, and sear off quickly in vegetable oil then set aside to cool
- Heat large non-stick pan over high heat and coat the bottom with vegetable oil
- Add the carrot (and other veggies that will take the longest to cook) and sauté for about 1 minute
- Add the diced onion and season with salt and pepper, tossing and again cooking for another 1 – 2 minutes – you do not want any browning on the vegetables
- Add the beaten egg and use a spatula to quickly cook it off
- Add the frozen peas, and the pork, season with salt and pepper and toss frequently to get everything up to temperature for about 2 minutes
- Add a tablespoon of soy sauce and toss
- Then add the rice. Gently break the rice up over high heat and toss the ingredients together, if needed you can add a bit more oil
- The grains of rice should not be sticking together, to help make sure that’s the happening use high heat, lots of motion in the pan, and enough vegetable oil; as the rice mixed with the other ingredients it will fall apart.
- Taste the fried rice, and add more salt, pepper or soy, if you’d like
- Plate it up and serve!
As I mentioned the flavors in fried rice are pretty subtle, and so I generally suggest more mild flavored wines. Sauvignon blanc would be a great choice, as the mild floral notes won’t overpower the rice. If you want to add some chili or spice to the rice, go for a sweeter version or a Riesling. Enoy!