Stir Fry
Pork Fried Rice
Cold day-old rice, diced pork, and a hot wok in 15 minutes.
Better than takeout, and mostly because of one rule: the rice has to be cold and dry. Everything else is just a fast sequence in a very hot pan.
Ingredients
- 1 lb pork, diced small
- 4 cups cold day-old cooked rice
- 3 eggs, beaten
- 1 cup frozen peas and carrots
- 4 green onions, whites and tops separated
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 2 tbsp cooking oil, divided
- 1/2 tsp black pepper
Method
- 1
Stir the soy sauce, oyster sauce, and sesame oil together in a small bowl.
- 2
Heat 1 tbsp oil in a wok or large skillet over high heat and stir-fry the pork until browned and cooked through. Remove to a plate.
- 3
Add a little oil and scramble the beaten eggs until just set. Remove with the pork.
- 4
Add the remaining oil and stir-fry the peas and carrots, green onion whites, garlic, and ginger for 1–2 minutes.
- 5
Add the cold rice, breaking up clumps, and let each portion sit undisturbed for 30 seconds at a time so it fries rather than steams.
- 6
Return the pork and eggs, then pour the sauce around the sides of the pan and toss everything together.
- 7
Finish with the green onion tops and black pepper.
- 8
Flavor Table Tip: Cold rice is essential — fresh rice turns to mush the second it hits the pan.