Pork Fried Rice Recipe

Cooked rice: Pre-cooked and preferably chilled rice for the best texture.

Diced pork: Small pieces of pork that cook quickly and evenly.

Soy sauce: Adds a salty and umami flavor to the dish.

Frozen peas and carrots: A convenient mix of vegetables that adds color and nutrition.

Garlic: Minced garlic for a fragrant and flavorful base.

Vegetable oil: Used for stir-frying the ingredients.

Eggs: Beaten and scrambled to add protein and richness.

Green onions: Chopped green onions for a fresh and vibrant garnish.

When making fried rice, it's important to use cold, day-old rice rather than freshly cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. Cold rice, on the other hand, has a firmer texture that helps it to fry up nicely without clumping together. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour to achieve a similar effect.

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

• diced pork - Substitute with tofu: Tofu is a great plant-based protein that can be diced and absorbs the flavors of the dish.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and gluten-free alternative that provides 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 frozen vegetables: Mixed frozen vegetables can add variety and additional nutrients to the dish.

• 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.

• eggs - Substitute with egg whites: Egg whites provide a lower cholesterol option while still adding protein and texture.

• eggs - Substitute with silken tofu: Silken tofu can be used as a vegan alternative to eggs, providing a similar texture.

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

• green onions - Substitute with leeks: Leeks provide a slightly sweeter and more delicate onion flavor.

• Allow the pork fried rice to cool completely before storing. This helps prevent condensation, which can make the rice soggy.
• Transfer the fried rice into airtight containers or resealable plastic bags. Make sure to remove as much air as possible to maintain freshness.
• Label the containers with the date of preparation to keep track of its shelf life.
• Store the containers in the refrigerator if you plan to consume the fried rice within 3-4 days.
• For longer storage, place the containers in the freezer. Pork fried rice can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the fried rice in the refrigerator overnight if frozen.
• Reheat the fried rice in a wok or large skillet 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 the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• Avoid reheating the fried rice multiple times, as this can affect the texture and flavor. Only reheat the portion you plan to consume.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or butter 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.
  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 heated through.

• 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 the rice from drying out.
  4. Bake for about 15-20 minutes, stirring halfway through, until the rice is hot.

• Steamer Method:

  1. Place the pork fried rice in a heatproof dish that fits inside your steamer.
  2. Add water to the steamer base and bring it to a boil.
  3. Place the dish with the rice in the steamer basket.
  4. Cover and steam for about 5-10 minutes, or until the rice is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork fried rice in an air fryer-safe dish or use aluminum foil to create a makeshift tray.
  3. Air fry for about 5-7 minutes, stirring halfway through, until the rice is hot and slightly crispy.

• Wok: A large, round-bottomed cooking pan that is perfect 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 and chopping the green onions.

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

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

• Measuring spoons: Used to measure the soy sauce and vegetable oil precisely.

• 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: Used for serving the finished pork fried rice.

Prep ingredients ahead: Dice the pork and chop the green onions in advance to save time during cooking.

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

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

Quick scramble: Scramble the eggs directly in the wok to save on dishes and time.

Efficient stir-fry: Keep the wok hot and ingredients moving to cook everything quickly and evenly.