Pork Fried Rice (猪肉炒饭)

Name: Pork Fried Rice (猪肉炒饭)
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 3 serving
Ingredients: 2 tablespoon oyster sauce; 1 tablespoon light soy sauce; ½ tablespoon dark soy sauce; ⅛ teaspoon ground white pepper; 2 tablespoon neutral cooking oil; 2 eggs, lightly beaten; 1 cup minced pork; 1 small onion, diced; 1 tablespoon minced garlic; 1 teaspoon minced ginger; ½ cup peas; ½ cup carrot, diced; 3 cups cold cooked white rice; scallions, finely chopped

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5.0

315 reviews

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Prep Time
10 mins
Cook Time
10 mins
Total Time
18 mins
Servings
3
Calories
455 kcal
Course
Main Course
Cuisine
Chinese

Pork Fried Rice (猪肉炒饭)

Iris Warren

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Delicious pork fried rice made in less than 20 minutes. Enjoy the mix of fluffy rice, tender pork and crunchy veggies coated with umami-filled seasoning.

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Ingredients

Servings

For the seasoning

2 tablespoon oyster sauce see note 1 for substitutes
1 tablespoon light soy sauce
½ tablespoon dark soy sauce
⅛ teaspoon ground white pepper

For the stir-fry

2 tablespoon neutral cooking oil divided
2 eggs, lightly beaten
1 cup minced pork about 225g/8oz
1 small onion, diced
1 tablespoon minced garlic
1 teaspoon minced ginger
½ cup peas about 50g/1.8oz
½ cup carrot, diced about 50g/1.8oz
3 cups cold cooked white rice about 400g/14oz (see note 2)
scallions, finely chopped for garnishing

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Instructions

Mix the sauce

In a small bowl, mix oyster sauce, light soy sauce, dark soy sauce and white pepper. Set aside.

Fry the egg

Heat an empty, well-seasoned wok over high heat until smoking hot. Add 1 tablespoon of oil (see note 3 if using other cookware). Swirl to coat a bigger perimeter.
Pour in the beaten egg. Once it begins to set at the bottom, stir to help the running part flow. Use a spatula to scramble so that it turns into small pieces. Transfer out and set aside.

Fry the pork

Pour the remaining 1 tablespoon of oil into the wok. Add minced pork. Spread and flatten it to ensure maximum contact with the wok. Wait for the bottom part to get lightly browned. Then flip and stir to fry it thoroughly.
Once the pork loses its pink colour, add onion, garlic and ginger. Fry until the onion becomes a little transparent.

Fry the vegetables & rice

Stir in peas and carrots. Retain the high heat to fry for 30 seconds or so. Add rice and return the egg to the wok. Cook for a further 30-40 seconds.
Pour the sauce mixture over. Toss and stir constantly to ensure an even coating. Once all the ingredients are piping hot, turn off the heat. Sprinkle scallions over and give everything a final toss.

Notes

You may replace oyster sauce with vegetarian stir-fry sauce (素食蚝油), or mushroom vegetarian stir-fry sauce (香菇素食蚝油).
For the optimal fluffiness, check out my post on Three Ways to Cook Rice On the Stove which includes two methods (strainer and steamer) that produce firm, al dente rice that’s perfect for making any fried rice dish.
Please feel free to use a deep skillet/frying pan if you don’t have a wok. No matter which cookware you use, it’s important you never heat it empty if it has a non-stick coating. In this case, add oil first then heat up.