15-Minute Pork Fried Rice
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
397 kcal
-
Course
Main Course
-
Cuisine
Chinese
15-Minute Pork Fried Rice
Description
The recipe begins by browning ground pork in oil, breaking it apart to cook evenly. Green onions and garlic add aromatic layers, while the oyster and soy sauces introduce a rich, salty umami flavor. Mixed frozen vegetables are added toward the end to warm through without overcooking, preserving texture.
Using leftover steamed rice allows the grains to remain separate during stir-frying. The eggs are cooked on one side of the pan and scrambled gently before mixing into the rice, contributing a tender, slightly creamy consistency that complements the pork and vegetables. The dish is stirred thoroughly to combine flavors and heat evenly.
This fried rice is a convenient way to transform simple leftovers into a complete entrée. Adjusting seasoning with salt is suggested after tasting. Some variations include using additional oil for certain pans or incorporating dark soy sauce for color and a subtle caramel note.
Ingredients
- 2 to 3 tablespoons peanut oil (or vegetable oil) (*Footnote 1)
- 1/2 lb ground pork
- 3 tablespoons oyster sauce , divided
- 1 tablespoon soy sauce (or 1/2 tablespoon soy sauce + 1/2 dark soy sauce) (*Footnote 2)
- 3 green onions , chopped
- 3 cloves garlic , minced
- 3 egg beaten
- 1 cup mixed frozen vegetables (carrots, peas, and corn)
- 3 cups rice leftover, steamed
- salt (to taste)
- 2 teaspoons sesame oil toasted
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the ground pork. Break it apart and cook until browned, 2 to 3 minutes.
- Add the green onion, garlic, and 2 tablespoons of oyster sauce. Stir and cook for 1 minute to mix well.
- Add the rice and turn to medium heat. Cook and stir to mix everything together. 1 to 2 minutes. Pour in a bit more oil if the rice looks dry. Add the remaining 1 tablespoon oyster sauce and soy sauce. Stir to mix the sauce with the other ingredients.
- Add the mixed vegetables. Stir everything together and cook until the vegetables defrost, 1 minute or so.
- Move everything to one side of the pan. Add the remaining 1 tablespoon of oil to the other side of the pan. Add the beaten eggs. Let the bottom set for a couple of seconds. Then scramble the eggs and use your spatula to cut them into small pieces. Then mix the eggs with the other ingredients.
- Taste the rice and add salt to adjust the seasoning, if needed, then mix well again. If you like slightly crispy rice, let the rice sit on the hot pan for 20 to 30 seconds without stirring.
- Add the sesame oil and mix everything again. Transfer the fried rice onto serving plates. Serve hot as a main or side dish.
Notes
- Use extra oil if cooking in cast iron or carbon steel pans to prevent sticking.
- Dark soy sauce can be omitted if unavailable; it adds color and mild caramel flavor but is not essential.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 397kcal | 20% |
| Carbohydrates | 45.4g | 15% |
| Protein | 20.5g | 41% |
| Fat | 14.2g | 22% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 154mg | 51% |
| Sodium | 398mg | 17% |
| Potassium | 404mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2.1g | 4% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
