Pork Fried Rice

The Ultimate Weeknight Hero: Better-Than-Takeout Pork Fried Rice

Forget the delivery fee and the soggy cardboard containers. This recipe is your blueprint for achieving that elusive “wok hei”—the smoky, charred essence of a professional kitchen—right on your own stove.

Pork Fried Rice

Servings 4 servings

Prep Time 15 minutes mins

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Equipment

• 1 Wok

Ingredients

  

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• 2 tbsp Canola oil
• 3 ea Eggs – large beaten
• 1/2 Yellow onion – diced
• 1 ea Carrot, diced
• 8 oz Ground pork
• Salt
• Black pepper freshly ground
• 2 ea Garlic cloves, minced
• 1 cup Peas. frozen
• 1 tbsp Fresh Ginger – minced
• 4 cups Long grain white rice, cooked
• 3 ea Scallions – sliced
• 2 tbsp Soy sauce – low sodium
• 1 tbsp Hoisin sauce
• 1 tsp Sesame oil

Instructions

 

• Heat the wook over medium heat then add 1 tbsp of canola oil. Add the beaten eggs. Let them start to firm up then scramble or fold them over and cop into pieces. This will only take about 1 minute. Remove the cooked eggs to a plate.
• Wipe out the wok and return to medium heat, heat remaining 1 Tbsp. canola oil. Cook onion and carrot, stirring occasionally, until vegetables are tender, about 7 minutes. Add pork; season with salt and pepper. Cook, breaking up with a spoon, until starting to caramelize, about 3 minutes. Stir in garlic, peas, and ginger and cook, stirring frequently, until fragrant, about 1 minute.
• Add rice, then stir in scallions, soy sauce, hoisin sauce, and sesame oil. Fold in scrambled eggs.

Course: Dinner, entree

Cuisine: Asian

Keyword: Fried rice, Ground pork