Roast Pork Fried Rice
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Roast Pork Fried Rice
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Create the ultimate transformation story with this 15-minute Roast Pork Fried Rice that turns leftovers into legends! Pork is easily the most flavorful protein powerup you could add to your fried rice - and when you’re using leftover Char Siu Pork - it’s game over! You just won in life. Morning, noon, and night (yes, including late night), devour cheap & indulgent meals that create minimal dishes and maximum joy!
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Ingredients
Sauce
- 2 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 4 teaspoon oyster sauce
- 1 teaspoon dark soy sauce
- ¼ teaspoon sugar
- 1/4 teaspoon white pepper
Ingredients
- 8 ounces Char Siu pork sliced to bite-sized pieces
- 2 eggs beaten
- ½ large onion finely chopped
- 7 garlic cloves minced
- 1 cup frozen vegetables
- 3 cups cooked white rice packed
- 1 teaspoon sesame oil
- 2 green onions thinly sliced
- ½ tablespoons sesame seeds optional for serving
Instructions
- In a mixing bowl, make the sauce by whisking together soy sauce, shaoxing wine, oyster sauce, sugar, white pepper, & dark soy sauce. Set aside.
- Heat a wok on medium-high heat with about a tablespoon of oil. Pour in eggs and scramble until just cooked (still a touch wet) then remove & set aside.
- Add a little more oil if the wok looks dry, then toss in char siu pork. Stir & cook for a few seconds, or until meat is heated through.
- Add onions & cook for a few seconds until the onions turn translucent, then toss in garlic, Cook for a few more seconds & keep a close eye so the garlic doesn’t burn.
- Add the vegetables & cook for about 1-2 minutes, or until the vegetables are tender & excess liquid has evaporated.
- Toss in the rice, mix well, & break up any chunks of rice. Increase heat to high, then pour in the sauce along the edges of the wok to create a char. Mix well until the sauce is absorbed into the rice, then spread into an even layer as much as possible & allow it to sit for about 30 seconds to allow rice to caramelize, then mix again.
- Add eggs back in, then drizzle in sesame oil. Mix well then turn off heat. Finish with green onions, give a final toss, & enjoy!
Notes
- Rice: Cold day-old rice is best since it absorbs soy sauce and other seasonings much easier without turning mushy. Jasmine or any long-grain rice creates flakey takeout-style fried rice. Short and medium-grain rice is much stickier and clumps.
- If using freshly cooked rice scroll to the blog post above on how to prep your rice so it doesn't turn mushy or soggy!
- Regular and Dark Soy Sauce: Regular soy sauce is used for its saltiness. Dark soy sauce makes your fried rice that deep rich color. You can easily find dark soy sauce at local Asian markets or online. If you skip it, just keep in mind your fried rice will be much lighter in color.
Nutrition Information
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Serving
0.25recipe
Calories
340kcal
(17%)
Carbohydrates
46g
(15%)
Protein
22g
(44%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.01g
Cholesterol
118mg
(39%)
Sodium
778mg
(32%)
Potassium
466mg
(13%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
2490IU
(50%)
Vitamin C
9mg
(10%)
Calcium
69mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 340kcal | 17% |
| Carbohydrates | 46g | 15% |
| Protein | 22g | 44% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 118mg | 39% |
| Sodium | 778mg | 32% |
| Potassium | 466mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 2490IU | 50% |
| Vitamin C | 9mg | 10% |
| Calcium | 69mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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