Pork Fried Rice
Fried rice. It’s one of those things you’ve probably ordered from a Chinese restaurant or from takeout. But did you know it only takes about 5 minutes to make it at home? It’s a great way to use up leftover rice, and you can make it vegetarian (in that case double the quantities of vegetables in the recipe) or with just about any protein you like: shrimp, chicken, and beef work as well as the pork I’ve used here. The recipe is scalable – I’m giving you the portions for 2 servings, but scale it up as you like. And guess what? It’s just as good for lunch the next day as I happily discovered.
- 2 tablespoons canola oil, divided
- 2 large eggs, beaten
- ½ pound ground pork (see note if using leftover cooked pork)
- 1 large garlic clove, minced
- 1 cup cooked rice (day old best)
- 2 carrots, grated
- 2 green onions, chopped
- ½ to 1 cup frozen peas, thawed
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- Heat a large skillet or wok over medium high heat; add canola oil and when hot, add the egg, turning the pan so that it spreads out into a thin layer and cooks quickly like a French omelet. Remove the cooked egg to a cutting board.
- Add the remaining oil, and then add the pork and garlic. Cook until the pork is nearly cooked through, stirring constantly. Add the rice, carrots, green onions, and peas, and cook for 1 minute just to heat through.
- Quickly chop the egg and return it to the pan along with the soy sauce and vinegar, and stir for 30 seconds. Serve immediately.
Happy New Year!