Pork Fried Rice Recipe

Cooked rice: Provides the base for the dish, ideally leftover rice for better texture.

Diced pork: Adds a savory and meaty flavor to the fried rice.

Soy sauce: Enhances the overall taste with its salty and umami notes.

Frozen peas and carrots: Adds color, texture, and a hint of sweetness to the dish.

Beaten eggs: Adds richness and protein, making the dish more filling.

Vegetable oil: Used for cooking and stir-frying the ingredients.

Minced garlic: Adds a fragrant and aromatic flavor to the dish.

Chopped green onions: Provides a fresh and mild onion flavor, adding a nice finishing touch.

When preparing fried rice, it's essential to use day-old rice rather than freshly cooked rice. Day-old rice has had time to dry out, which prevents it from becoming mushy when stir-fried. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to achieve a similar texture.

• diced pork - Substitute with diced chicken: Chicken is a leaner meat and can provide a similar texture and flavor profile.

• diced pork - Substitute with tofu: Tofu is a great vegetarian option that absorbs flavors well and provides a similar texture.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free option that provides a slightly sweeter but similar 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 but complementary flavor and a pop of color.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu is a good vegan alternative that mimics the texture of scrambled eggs.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour can be used to create a similar texture and is a good vegan option.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements Asian dishes well.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and can be used in a pinch.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is not available.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that can complement the dish.

• 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 leeks: Leeks offer a slightly stronger flavor and can be used in a similar way.

• Allow the pork fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers or bags with the date of preparation. This ensures you keep track of how long the 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 frozen, thaw the fried rice in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Reheat the fried rice in a skillet or wok over medium heat. Add a splash of soy sauce or a bit of vegetable oil to refresh the flavors and prevent sticking.
• Alternatively, you can reheat in the 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 thoroughly heated.
• For best results, avoid reheating the fried rice multiple times. Only reheat the portion you plan to consume to maintain the quality and safety of the dish.

• Stovetop Method:

  • Heat a non-stick skillet over medium heat.
  • Add a splash of vegetable oil or a small amount of butter.
  • Once the oil is hot, add the leftover pork fried rice.
  • Stir frequently to ensure even heating, breaking up any clumps of rice.
  • Cook for about 5-7 minutes until the rice is thoroughly heated and slightly crispy.

• Microwave Method:

  • Place the pork fried rice in a microwave-safe dish.
  • Add a tablespoon of water or chicken broth to keep the rice moist.
  • Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  • Microwave on high for 1-2 minutes, then stir.
  • Continue microwaving in 30-second intervals, stirring each time, until the rice is heated through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Spread the pork fried rice evenly in an oven-safe dish.
  • Cover the dish with aluminum foil to retain moisture.
  • Bake for about 15-20 minutes, stirring halfway through, until the rice is hot.

• Steamer Method:

  • Place the pork fried rice in a heatproof dish that fits inside your steamer.
  • Fill the steamer with water and bring it to a boil.
  • Place the dish in the steamer, cover, and steam for about 5-10 minutes.
  • Check to ensure the rice is heated through and serve immediately.

• Air Fryer Method:

  • Preheat the air fryer to 350°F (175°C).
  • Place the pork fried rice in the air fryer basket in an even layer.
  • Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  • Check to ensure the rice is hot and slightly crispy before serving.

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

• Spatula: A flat, broad tool used to stir and flip ingredients in the wok.

• Knife: Essential for dicing the pork and chopping the green onions.

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

• Measuring cups: Used to measure out the cooked rice and frozen peas and carrots accurately.

• Measuring spoons: Necessary for measuring the soy sauce and vegetable oil.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

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

Prep ingredients in advance: Dice the pork and chop the green onions ahead of time to streamline the cooking process.

Use leftover rice: Day-old cooked rice works best for fried rice, saving you the time of cooking fresh rice.

Frozen veggies: Opt for frozen peas and carrots to eliminate the need for washing and chopping.

Quick scramble: Beat the eggs in a bowl beforehand to quickly scramble them in the wok.

One-pan method: Use a single wok or large skillet to minimize cleanup time.