Pork fried rice: the quintessential comfort food, the perfect way to use up leftover rice, and a dish that can be endlessly customized to your tastes.
But achieving that restaurant-style flavor and fluffy texture can seem like a mystery. Fear not, fellow food enthusiasts! This recipe unlocks the secrets to restaurant-quality pork fried rice in your own kitchen.
The Secret Weapon: Cold, Cooked Rice
The key to fluffy, separated rice is using cold, cooked rice. Freshly cooked rice is too moist and will clump together. Here’s a tip: cook your rice a day in advance, or spread leftover rice on a baking sheet and refrigerate it for at least 30 minutes.
Mastering the Wok
While a large skillet works in a pinch, a wok is the ideal tool for achieving that authentic smoky flavor and even heat distribution.
Ingredient Spotlight: Protein and Veggies
- Pork: Thinly sliced pork shoulder or tenderloin are popular choices. Leftover shredded pork, pulled pork, or even diced ham can also be used for a delicious twist.
- Eggs: Scrambled eggs add protein and richness to the dish.
- Vegetables: Peas, carrots, chopped green onions, and bean sprouts are classic additions. Feel free to experiment with broccoli, bell peppers, or even leafy greens like baby spinach.
The Flavor Symphony
- Soy Sauce: The base of the savory flavor profile. Experiment with light or dark soy sauce depending on your preference.
- Oyster Sauce: Adds a touch of sweetness and depth of flavor.
- Sesame Oil: Aromatic and nutty, use sparingly for a delightful finishing touch.
Crave-Worthy Pork Fried Rice: A Restaurant-Quality Recipe at Home
Course: Uncategorized4
servings20
minutes15
minutesIngredients
1 tablespoon vegetable oil
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon freshly ground black pepper
1/2 pound boneless, skinless pork cut into bite-sized pieces
2 cloves garlic, minced
1/2 onion, chopped
1 cup frozen peas and carrots
2 large eggs, beaten
3 cups cold, cooked white rice
1 green onion, chopped (for garnish)
Directions
- Prep the Sauce: In a small bowl, whisk together the soy sauce, sesame oil, and black pepper. Set aside.
- Heat the Wok: Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the pork and cook until browned, about 5 minutes. Remove from the pan and set aside.
- Scramble the Eggs: Push any leftover oil to the side of the pan. Add the beaten eggs and cook, stirring constantly, until scrambled. Remove from the pan and set aside with the pork.
- Sauté the Aromatics: Add the garlic and onion to the pan and cook until softened, about 1 minute.
- Incorporate the Peas and Carrots: Add the frozen peas and carrots and cook for another minute, until heated through.
- Rice Time! Push the vegetables to the side of the pan. Add the cold, cooked rice and spread it out in a single layer. Let it sit undisturbed for about 30 seconds to allow it to brown slightly.
- Let’s Get Stir-Frying! Now comes the fun part! Using a spatula, break up the rice and stir-fry everything together for a couple of minutes.
- Flavor Explosion: Add the cooked pork, scrambled eggs, and the prepared sauce. Stir-fry for another minute or two, until everything is heated through and well combined.
- Garnish and Serve: Remove from heat and garnish with chopped green onion. Serve immediately and enjoy!
Bonus: Customization Corner
- Spicy: Add a pinch of red pepper flakes or Sriracha for a fiery kick.
- Pineapple Surprise: Diced pineapple adds a sweet and tangy twist.
- Leftover Love: Got leftover chicken, shrimp, or tofu? Toss them in for a protein punch!
The Takeaway
With a little practice, you can become a master of homemade pork fried rice. Experiment with different ingredients and flavors to find your perfect combination. Remember, the key is using cold, cooked rice, high heat, and a quick stir-fry technique. So grab your wok, unleash your inner chef, and enjoy a delicious restaurant-quality meal made right at home!
