Pork Fried Rice Recipe

Rice: Preferably day-old cooked rice, which helps to prevent the dish from becoming too mushy.

Pork: Diced pork adds a rich, meaty flavor to the dish.

Soy sauce: Provides a salty, umami taste that enhances the overall flavor.

Peas and carrots: Frozen peas and carrots add color and a slight sweetness.

Eggs: Beaten and scrambled, they add protein and texture.

Vegetable oil: Used for cooking and sautéing the ingredients.

Garlic: Minced garlic adds a robust, aromatic flavor.

Onion: Chopped onion provides a sweet and savory base.

Oyster sauce: Adds a rich, savory depth to the dish.

Sesame oil: Drizzled at the end for a nutty, aromatic finish.

Green onions: Chopped and used as a fresh, vibrant garnish.

When making fried rice, it's crucial to use day-old cooked rice because it has had time to dry out, which helps prevent the dish from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to achieve a similar texture.

• diced pork - Substitute with diced chicken: Chicken is a lean protein that cooks similarly to pork and absorbs flavors well.

• diced pork - Substitute with tofu: Tofu is a vegetarian option that can be diced and stir-fried to mimic the texture of pork.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that adds a slightly sweeter flavor.

• frozen peas and carrots - Substitute with fresh peas and carrots: Fresh vegetables can provide a crisper texture and more vibrant flavor.

• frozen peas and carrots - Substitute with mixed bell peppers: Bell peppers add a different flavor profile and a variety of colors.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu can mimic the texture of eggs for a vegan option.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour can be used to create an egg-like consistency for those avoiding eggs.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option that can be used for cooking.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is good for high-heat cooking.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch to add garlic flavor.

• minced garlic - Substitute with shallots: Shallots provide a milder garlic-like flavor and can add depth to the dish.

• chopped onion - Substitute with leeks: Leeks offer a milder onion flavor and a slightly different texture.

• chopped onion - Substitute with scallions: Scallions can add a fresh, mild onion flavor and a bit of color.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce is sweeter but can provide a similar depth of flavor.

• oyster sauce - Substitute with mushroom sauce: Mushroom sauce is a vegetarian alternative that mimics the umami flavor of oyster sauce.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a nutty flavor that can complement the dish.

• sesame oil - Substitute with walnut oil: Walnut oil adds a rich, nutty flavor and can be used as a finishing oil.

• chopped green onions - Substitute with chives: Chives provide a similar mild onion flavor and can be used as a garnish.

• chopped green onions - Substitute with cilantro: Cilantro adds a fresh, herbaceous note to the dish.

• Allow the pork fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.

• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing.

• Label the containers or bags with the date. This helps you keep track of how long the fried rice has been stored.

• Store the fried rice in the refrigerator if you plan to consume it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.

• When ready to reheat, if the fried rice is frozen, thaw it in the refrigerator overnight. This ensures even reheating.

• For reheating, use a microwave or a stovetop. If using a microwave, place the fried rice in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between until hot.

• For stovetop reheating, add a small amount of vegetable oil to a pan over medium heat. Add the fried rice and stir occasionally until heated through.

• To maintain the texture and flavor, avoid reheating the fried rice multiple times. Reheat only the portion you plan to consume.

• If you notice any off smells, discoloration, or unusual textures, discard the fried rice as it may have spoiled.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Once the oil is hot, add the leftover pork fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is thoroughly heated.

• Microwave Method:

  1. Place the pork fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the pork fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, stirring halfway through to ensure even heating.
  5. Remove from the oven once the rice is hot and serve immediately.

• Steam Method:

  1. Place the pork fried rice in a heatproof bowl that fits inside a steamer basket.
  2. Fill a pot with a couple of inches of water and bring it to a boil.
  3. Place the steamer basket over the boiling water, ensuring the water does not touch the rice.
  4. Cover and steam for about 5-10 minutes, or until the rice is heated through.
  5. Carefully remove the bowl from the steamer and serve.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for dicing the pork, chopping the onion, and mincing the garlic.

• Cutting board: A sturdy surface for safely chopping and preparing ingredients.

• Measuring cups: Used to measure the rice and other ingredients accurately.

• Measuring spoons: Necessary for measuring out the soy sauce, oyster sauce, and sesame oil.

• Mixing bowl: Useful for beating the eggs before scrambling them.

• Tongs: Handy for handling and mixing ingredients in the wok.

• Garlic press: Optional but helpful for mincing the garlic quickly.

• Serving spoon: Used for serving the finished pork fried rice.

• Plate: To set aside the scrambled eggs after cooking them.

• Stove: The heat source for cooking all the ingredients in the wok.

Use pre-cooked pork: Save time by using leftover pork or pre-cooked pork from the store.

Frozen vegetables: Opt for frozen peas and carrots to skip the washing and chopping.

Day-old rice: Use day-old rice to ensure it’s dry and separates easily, reducing cooking time.

Pre-minced garlic: Use pre-minced garlic from a jar to save chopping time.

Cook in batches: If doubling the recipe, cook in batches to ensure even cooking and faster stir-frying.