Pork Fried Rice is a great way to use up leftover roasted pork! This Pork Fried Rice is done, before you can go pick up takeout! Not to mention the fact that it is so much healthier! You control all of the ingredients!
When I started this blog, I promised myself to use my wok more. To make healthier versions of standard American-Chinese Takeout fare! To that end, what would any self respecting Chinese Restaurant do without Pork Fried Rice?
Origins of Pork Fried Rice
Unlike many dishes that are served in Chinese Restaurants in America, fried rice actually originated in China! The earliest records find it in the Sui province, near Yangzhou, in the 6th century!
Many Chinese restaurants still sell a “special fried rice” that is reminiscent of that original recipe with pork and shrimp!
Pork Fried Rice is such an economical meal, as well! For 6 servings, you will spend about $1.50, per serving! How can you beat that?!
The other added bonus is that Pork Fied rice is so very easy! It is best to cook the rice the day before, or use leftover rice. I always use leftover pork or ham, as well! With these preparations, the actual dinner can be cooked in less than 20 minutes!
How to Make Pork Fried Rice
- Beat eggs in bowl.
- Add enough oil to barely coat the pan or wok.
- Add eggs to wok over medium high heat.
- Stir eggs to cook through.
- Break eggs apart into small pieces.
- Chop up all vegetables.
- Add a bit more oil, add the carrots and celery to wok, again, over moderate heat. Stir fry for 4 or 5 minutes.
- Add scallion white and light green parts and garlic to the other veges in the wok. Stir fry for another minute, or two.
- Next, add soy sauce, oyster sauce and sesame oil.
- Chop leftover pork into chunks.
- Add rice and pork to vegetables in wok.
- Incorporate sauce to all of the rice.
- Add peas, stir.
- Add eggs.
- Gently stir in eggs, so they don’t break up too much.
Garnish with green parts o scallion.
Is Pork Fried Rice Gluten Free?
Pork Fried Rice is Gluten Free, if you buy Gluten free soy sauce, or tamari. Tamari is the Japanese version of soy sauce, and contains no gluten. If you have a gluten intolerance, please check the labels of your soy sauce, to make sure you have a gluten free version!
Even though adding the pork to the fried rice, basically makes this a dinner on it’s own, this Pork Fried Rice is great with all of your favorite Chinese takeout recipes!
What can you serve with Pork Fried Rice
- Sweet and Sour Chicken
- Sesame Chicken
- Cashew Pork
- Lobster Almond Ding
- Happy / Lucky Family (coming soon)
- Garlic Shrimp
Can You Freeze Leftover Fried Rice?
Fried Rice actually freezes very well! Package in an air tight container, baggie or vacuum pack. The fried rice will freeze for a month or two. To reheat, thaw in refrigerator and then reheat in microwave with a bit of chicken stock!
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Enjoy! And have fun cooking!
Tools I Use to Make Pork Fried Rice
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
Pork Fried Rice
- 2 eggs, whisked
- 1 Tbsp cooking oil
- 2 small stalks celery, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 3 scallions, bias sliced, thin
- 3-4 Tbsp soy sauce
- 2 tsp oyster sauce
- 1/2 tsp sesame oil
- 2 cups cooked rice, cold preferably cooked the day before
- 1 cup diced pork
- Add a bit of oil to wok. Pour in eggs, moving them around and breaking them into small pieces, as they cook. Once done, remove to a small plate.
- Add a bit more oil to wok. Add carrots and celery. Stir fry for about 5 minutes, with the heat on medium high, to soften, slightly.
- Add garlic and white parts of scallion. Stir fry a few more minutes.
- Add soy sauce, oyster sauce and sesame oil to the vegetables. Heat through.
- Next, incorporate the rice with the vegetables and sauce. Then, add the pork and stir that in.
- Lastly, add the scrambled eggs and carefully incorporate, so that the pieces don't fall apart. Serve hot!
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.
Originally Published 1/21/19