American · Dinner
Pork Fried Rice
American Chinese Style
Cold day-old white rice stir-fried with diced pork loin, scrambled egg, peas, carrots and scallions in a hot wok. Seasoned with soy sauce and a touch of sesame oil, the grains are tossed over high heat until separate and lightly toasted. Served as a one-plate meal.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
690Calories
33.3gProtein
41.5gFat
38.4gCarbs
3.3gSugar
3.5gFiber
1130mgSodium
255mgChol
8.2gSat Fat
478mgPotassium
73mgCalcium
2.1mgIron
0.7mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Break the cold rice apart with your fingers so no clumps remain, finely dice the carrot, slice the scallions, mince the garlic, and beat the egg.
2
Fry
Heat the vegetable oil in a wok over high heat, add the diced pork and stir-fry 3 to 4 minutes until browned with no pink remaining.
3
Saute
Push the pork aside, add garlic, carrot and peas, stir-fry over high heat 2 minutes until the carrot softens and the garlic smells sweet, then scramble the beaten egg beside them 30 seconds until just set.
4
Toss
Add the rice and toss over high heat 3 minutes until the grains separate and lightly toast, keeping the wok moving so the rice fries rather than steams.
5
Plate
Drizzle in soy sauce, sesame oil and white pepper, add the scallions, toss 1 minute over high heat until coated, then tip onto a plate and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork loin
- 2 cup400g cooked day-old white rice
- 22 large eggs
- 1/2 cup70g frozen peas
- 2/3 cup80g carrot
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tbsp30ml soy sauce
- 2 tsp2 tsp sesame oil
- 2 tbsp30ml vegetable oil
- Pinch of white pepper
