Pork Fried Rice Recipe

Cooked rice: The base of the dish, providing a hearty and filling component.

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

Soy sauce: Brings a salty, umami taste that enhances the overall flavor.

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

Beaten eggs: Contributes a rich, creamy texture and additional protein.

Vegetable oil: Used for stir-frying the ingredients, ensuring they cook evenly.

Minced garlic: Provides a fragrant, aromatic base for the dish.

Diced onion: Adds a sweet and savory flavor when cooked.

Sesame oil: Optional, but adds a nutty, rich flavor to the finished dish.

When making fried rice, it's crucial to use day-old rice or leftover rice that has been refrigerated. Freshly cooked rice tends to be too moist and can result in a mushy texture. The chilled rice grains are firmer and separate more easily, giving you that perfect fried rice consistency.

• 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 has a similar umami flavor.

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

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

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and adds a subtle flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it has a slightly different flavor profile.

• diced onion - Substitute with shallots: Shallots offer a milder, sweeter flavor compared to onions.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a nutty flavor, making it a good alternative.

• Allow the pork fried rice to cool completely before storing. This helps prevent 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. Properly stored, pork fried rice can last in the refrigerator for up to 4 days and in the freezer for up to 3 months.

• For reheating, if refrigerated, you can use a microwave or a stovetop. If using a microwave, sprinkle a little water over the rice and cover it with a microwave-safe lid or plastic wrap to retain moisture. Heat on high for 1-2 minutes, stirring halfway through.

• When reheating on the stovetop, add a splash of vegetable oil or sesame oil to a pan over medium heat. Add the fried rice and stir-fry until heated through, breaking up any clumps.

• If frozen, thaw the pork fried rice in the refrigerator overnight before reheating. Alternatively, you can reheat directly from frozen by microwaving on a lower power setting or using a covered pan on the stovetop with a bit of water to steam it.

• Avoid reheating more than once to maintain the best texture and flavor. Repeated reheating can dry out the rice and make the pork tough.

• Stovetop Method:

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

• 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.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is heated through.

• 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 drying out.
  4. Bake for about 15-20 minutes, or until the rice is heated through.
  5. Stir halfway through the baking time for even heating.

• Steamer Method:

  1. Place the leftover pork fried rice in a heatproof bowl.
  2. Set up a steamer basket over a pot of simmering water.
  3. Place the bowl in the steamer basket.
  4. Cover and steam for about 5-10 minutes, or until the rice is heated through.
  5. Stir occasionally to ensure even heating.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping, stirring, and mixing ingredients in the wok.

• Knife: Essential for dicing the pork and chopping the onion and garlic.

• Cutting board: A sturdy surface for safely cutting and preparing ingredients.

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

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

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

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

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

Use leftover rice: Cook extra rice the day before and store it in the fridge. Cold rice works best for fried rice.

Pre-cook pork: Dice and cook the pork in advance, then store it in the fridge. This way, you can quickly add it to the wok.

Frozen veggies: Use frozen peas and carrots to save time on chopping and prepping fresh vegetables.

Garlic and onion paste: Use pre-minced garlic and onion paste to cut down on prep time.

One-pan method: Use a large wok or skillet to cook everything in one pan, reducing cleanup time.