Pork Fried Rice

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Learn how to prepare Chinese-style beef fried rice at home.

My perfect fried rice is a perfect dish with slightly crunchy edges, packed with rich delicious flavors, and packed with plenty of veggies, eggs, and any protein I can muster at home. We will be using ground pork this time to prepare a quick and delicious pork stir fry recipe.

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Ingredients for pork fried rice

rice: Use medium-grain to long-grain rice, such as jasmine rice. The jasmine rice cooks nice and fluffy with a very subtle nutty aroma.

Do not use short grain or glutinous rice. Short grains tend to be very soft and clumpy and are generally the starchier variety.

Vegetables: carrots and green peas. Carrots and peas bring much-needed color, texture, flavor and vitamins to our plate.

Minced pork: Use ground pork or roughly chopped pork for the fried rice dish as it is the most convenient.

green onion:I think green onions would perfectly complement the trio for an excellent fried rice with rice and eggs. If you don’t like green onions, try chives, leeks, white onions, or yellow onions.

egg: Aside from being an important flavor component, eggs also add additional proteins and various nutrients to the dish.

Vegetable cooking oil: Use a mild-tasting salad oil with a high smoke point such as sunflower, canola, corn, and rapeseed oils, but you can also use peanut or avocado oil.

Step by Step

Step 1: Heat the pan over high heat for a minute or so. Add the oil and stir until it becomes liquid and appears a nice sheen.

Step 2: Reduce the heat to medium and carefully add the ground pork. Fry the minced pork for a few minutes. Divide large pieces of meat into smaller pieces. Continue frying until the ground meat is fully cooked and some edges turn crispy and golden brown. It will become fat and we will use that excess fat for fried rice. No need to stress him out.

Step 3: Add 1/2 tablespoon soy sauce and 1/4 teaspoon dark soy sauce to deglaze the pan.

Step 4: Add the cooked rice and mix well. Break up large clumps of rice to separate the grains. Make sure the rice is covered in all the lovely pork fat and oil.

Step 5: Turn the heat back up to high. Fry the rice and pork together until the rice grains are well separated. Let the rice rest between mixing and stirring. This way you can let your arms rest and the rice at the bottom of the pan will cook a little.

Step 6: Beat two eggs. Move all ingredients to the outside edge of the pan to create a center. Add 2 tablespoons of oil, and when hot, pour the eggs into the middle. Let it sit before mixing it lightly for about 2 minutes. Gently stir the eggs until they are almost cooked but still slightly wet.

Cook until the rice is well mixed with the eggs.

Step 7: Add peeled carrots and peas. Fry and stir everything together for 2 minutes. Add half a tablespoon of light soy sauce, half a teaspoon of salt, and a few generous pinches of black pepper powder, and fry again, religiously. Toss everything around and stir quickly around the pan until the rice is well coated with the additional seasoning. You can add more oil if the rice starts sticking to the pan. Check the seasoning of the fried rice at this point. If you think it needs more soy sauce or salt, add more.

Step 8: Sprinkle generously with green onions. Reduce the heat if the rice starts to burn. Give it another good toss. Ready to serve!

A type of fried rice with pork

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Preparation time: 20 minutes

Cooking time: 10 minutes

Total time: 30 minutes

Meals: 2

Calories: 1123Calories

ingredients

three hundred fifty g rice Use medium to long grain rice
50 g Green Peas
150 g pork minced
50 g carrot minced
2 green onion minced
2 egg
3 Tablespoon Salad oil

directions

Heat the pan over high heat for a minute or so. Add the oil and stir until it becomes liquid and appears a nice sheen.
Reduce the heat to medium and carefully add the ground pork. Fry the minced pork for a few minutes. Divide large pieces of meat into smaller pieces. Continue frying until the ground meat is fully cooked and some edges turn crispy and golden brown. It will become fat and we will use that excess fat for fried rice. No need to stress him out.
Add 1/2 tablespoon soy sauce and 1/4 teaspoon dark soy sauce to deglaze the pan.
Add the cooked rice and mix well. Break up large clumps of rice to separate the grains. Make sure the rice is covered in all the lovely pork fat and oil.
Turn the heat back up to high. Fry the rice and pork together until the rice grains are well separated. Let the rice rest between mixing and stirring. This way you can let your arms rest and the rice at the bottom of the pan will cook a little.
Beat two eggs. Move all ingredients to the outside edge of the pan to create a center. Add 2 tablespoons of oil, and when hot, pour the eggs into the middle. Let it sit before mixing it lightly for about 2 minutes. Gently stir the eggs until they are almost cooked but still slightly wet.
Add peeled carrots and peas. Fry and stir everything together for 2 minutes. Add half a tablespoon of light soy sauce, half a teaspoon of salt, and a few generous pinches of black pepper powder, and fry again, religiously. Toss everything around and stir quickly around the pan until the rice is well coated with the additional seasoning. You can add more oil if the rice starts sticking to the pan. Check the seasoning of the fried rice at this point. If you think it needs more soy sauce or salt, add more.
Sprinkle generously with green onions. Reduce the heat if the rice starts to burn. Give it another good toss. Ready to serve!

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Tips for making the best fried rice ever

Preparing fried rice is easy, but getting it right requires a little knowledge. Here are some important tips I’ve learned over the years.

1. Use old cold rice

Did you know that the best type of rice for any fried rice dish is cold, day-old leftover rice? It is best to cook the rice a day in advance. The rice grains will firm up well in the refrigerator, making them less likely to stick together and become soggy when cooked.

The grains will also dry out over time making it easier to separate them and avoid clumping the rice.

The rice can certainly be cooked the same day and then modified to cook fried rice. Air them for about an hour and then put them in the refrigerator for a few hours before cooking.

2. Use less water when cooking rice for fried rice

When preparing rice for any fried rice recipe, use less water to keep it on the dry side. This is crucial for any fried rice dish because the last thing we want is for our fried rice to be mushy. If you add the right amount of water or worse, add too much water, there is a risk that the rice will become swampy and sticky.

3. Heat the pan and cook using high heat

The next tip is to make sure you have a hot pan before cooking, before anything else; Preheat your pan.

A hot pan over high heat will help fry the rice and turn it a beautiful golden brown. The heat will cook the rice to get those golden, crispy edges instead of “steaming” the rice and turning it mushy.

4. Oil is essential in fried rice

Apart from making sure the oil is hot before cooking the fried rice, fried rice requires a good amount of oil.

We need an appropriate amount of oil to cover as much of the rice grains as possible to get a good texture. But not too much so as not to make our dish too greasy. The oil will also ensure that the ingredients do not stick to the surface of the pan. Don’t worry about the added calories from the oil as it is essential to prevent mushy, lumpy and even burnt rice.

5. Use a large enough pan

Use a large frying pan so that the ingredients do not crowd together when cooking. The topping may end up on top of the pan when you throw it away if it is too small.

I get a good arm workout from all the tossing and mingling. All that stir-frying going on in a small skillet can be difficult and messy.

Aside from the difficulty of mixing, if you have too many ingredients in a small pan, the pan will not be able to heat the ingredients enough to make them saturated. When this happens, the rice may clump together.

Side tip: You can cook each ingredient separately starting with raw vegetables, then meat and finally eggs. Then you can return all the ingredients to the pan at the end for final mixing and seasoning.

Just remember, when making fried rice, keep in mind that you need to reduce the moisture to stir the rice and ingredients well. Filter the ingredients and remove oil and moisture. Lest the fried rice turn into mush.

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Pork Fried Rice – Sichuan Chinese food