Triple Pork Fried Rice Recipe
User Reviews
5
Triple Pork Fried Rice Recipe
Description
This recipe combines three types of pork—pork chops, ham, and bacon—into a flavorful fried rice that offers a variety of savory meat textures. The pork ingredients are cooked first to render flavor and crispness, then combined with scrambled eggs. Aromatics like garlic, ginger, green onions, and shredded carrots are stir-fried before adding cold, cooked rice to the pan. This layering of ingredients allows each component to maintain its identity while contributing to the overall harmony.
The seasoning includes soy sauce and chile garlic sauce for a balance of saltiness and mild heat, while lime wedges are squeezed in at the end for bright acidity. Frozen peas add a tender bite and contrast in color, all stirred through just until warmed. The dish is cooked over high heat in a wok or large skillet, encouraging slight crisping on the rice without becoming mushy.
Serving this fried rice warm makes it a satisfying meal on its own or as a side. The recipe benefits from using leftover refrigerated rice, which resists clumping. The notes emphasize this point, highlighting that cold rice’s firmer texture withstands the tossing and high heat of stir frying without turning mushy.
Ingredients
- 4 cups rice cold, cooked
- 12 ounces pork chops cut into 1/2-inch chunks, boneless
- 8 ounces ham diced
- 6 ounces Bacon diced into 1/2-inch pieces, thick cut
- 4 egg large
- 1 bunch green onion chopped
- 1 1/2 tablespoons ginger fresh grated
- 3 cloves garlic minced
- 1 cup peas frozen
- 1 cup carrot shredded
- 1-3 tablespoons soy sauce
- 1/2 teaspoon chile garlic sauce or Sriracha
- 1 lime cut into wedges
- neutral cooking oil if needed, generic cooking oil
Instructions
- Chop all the ingredients and lay them out so they are easy to grab once you start stir frying the rice. Whisk the eggs in a bowl.
- Place a wok or skillet over high heat. Once the skillet is piping-hot, add the bacon, and stir until just cooked through and crisp. Remove the bacon and place in a bowl. Add the diced pork to the wok. Stir and saute for 2-3 minutes, then add the ham and cook another 1-2 minutes. Remove and place all pork products in the bowl.
- Add the eggs to the wok and stir until scrambled and cooked through. Remove and place in the bowl.
- If the wok is dry, add 1 tablespoon of oil. Then add the onions, carrots, ginger and garlic to the wok. Stir and fry for 1-2 minutes, then dump the rice on top of the veggies. Place the pork and eggs back in the wok and stir.
- Add soy sauce to taste and chile garlic sauce. Squeeze a couple lime wedges over the rice and mix in the peas. Then stir and cook just until the peas and rice are warmed through.
- Serve warm with a lime wedge.
Notes
- Use cold, refrigerated rice for best texture, as it prevents mushiness when stir frying.
- Cook bacon first to crisp it, then use the rendered flavors when stir frying pork and vegetables.
- Add lime juice at the end to brighten the flavors before serving warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 464kcal | 23% |
| Carbohydrates | 38g | 13% |
| Protein | 31g | 62% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 186mg | 62% |
| Sodium | 955mg | 40% |
| Potassium | 514mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 3960IU | 79% |
| Vitamin C | 15.4mg | 17% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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