Pork Fried Rice (猪肉炒饭)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
8 mins
-
Total Time
18 mins
-
Servings
3
-
Calories
455 kcal
-
Course
Main Course
-
Cuisine
Chinese
Pork Fried Rice (猪肉炒饭)
Description
The Pork Fried Rice recipe features a savory stir-fry of minced pork with aromatics like onion, garlic, and ginger, combined with peas and carrots for color and texture. The seasoning includes oyster sauce, light and dark soy sauce, and white pepper, creating a layered umami flavor profile. Eggs are scrambled separately to maintain lightness before being incorporated, preserving their delicate texture within the rice.
Cold cooked white rice is stir-fried over high heat to keep the grains distinct and prevent clumping. The pork is browned to add depth, and vegetables are quickly cooked to retain some bite. The assembled dish achieves a harmonious balance of tender meat, fragrant rice, and fresh vegetables, reflecting typical Chinese fried rice characteristics.
This fried rice makes a versatile meal on its own or a side dish to complement other dishes. Garnished with scallions, it presents fresh color and subtle sharpness. It works well for lunch or dinner and utilizes leftover rice efficiently.
Vegetarian stir-fry sauces can substitute oyster sauce for different dietary preferences. Using a wok or well-heated pan is key, and oil should be added before heating on non-stick surfaces to protect the coating. Rice cooked using steaming or strainer methods yields an ideal texture for this dish.
Ingredients
For the seasoning
- 2 tablespoon oyster sauce see note 1 for substitutes
- 1 tablespoon soy sauce light
- ½ tablespoon dark soy sauce
- ⅛ teaspoon ground white pepper
For the stir-fry
- 2 tablespoon neutral cooking oil divided
- 2 egg lightly beaten
- 1 cup pork about 225g/8oz, minced
- 1 small onion diced
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
- ½ cup pea about 50g/1.8oz
- ½ cup carrot about 50g/1.8oz, diced
- 3 cups white rice about 400g/14oz (see note 2, cold cooked
- scallions for garnishing, finely chopped
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
- Oyster sauce can be replaced with vegetarian or mushroom-flavored vegetarian alternatives for different diets.
- For best rice texture, cooking methods like steaming or using a strainer produce firm rice suitable for stir-frying.
- A wok is preferred, but a deep skillet can be used; ensure to add oil before heating non-stick pans to avoid damage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 455kcal | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
