Pork Fried Rice
Fried rice is super easy to make at home, especially if you know a few tricks!
The rice must be cold before frying. If warm rice is used, it will end up being a mushy mess. So, just make the rice a day ahead of time and store inside the refrigerator. We love jasmine rice for this dish.
Adding a little oyster sauce to the mixture really adds great flavor and compliments the soy sauce very well.
Use fresh ginger and fresh garlic, if possible. You may substitute chicken for the pork in this recipe.
You can also add steamed broccoli, snow peas or other veggies to this dish, but I like to keep mine pretty simple.
2 boneless pork chops or 2 boneless chicken breasts – cut into small cubes
2 tablespoons cooking oil
1 teaspoon cornstarch
2 teaspoons soy sauce (for meat marinade)
1 teaspoon oyster sauce (for meat marinade)
3 teaspoons soy sauce (for rice)
1 teaspoon oyster sauce (for rice)
5 cloves garlic, chopped
2 green onions chopped
½ medium size white onion, diced
3 teaspoons fresh grated ginger
2/3 cups frozen mixed vegetables
1 cup cooked jasmine rice, very cold
Cook the rice a day ahead of time and keep in the refrigerator.
Combine cornstarch, soy sauce, oyster sauce, 1 clove chopped garlic and cubed pork chops in a bowl and mix together.
Heat 1 tablespoon of oil inside a wok or skillet. When the oil is hot, cook pork until the cubes are slightly brown and remove from heat. Set aside.
Spray the pan with cooking spray and scramble the egg until it is slightly undercooked. Remove from pan and set aside.
Heat 1 tablespoon of oil inside wok or skillet and add white onions, garlic, and ginger. Saute’ for a couple of minutes. Make sure the garlic does not burn.
Add the rice and continue stirring around in pan to ensure everything is combined. Add soy sauce and oyster sauce. Stir well making sure the rice is heated throughout. Add the pork, veggies, and egg and toss well. Allow this to cook for about a minute.
Remove from heat and sprinkle green onions on top for garnish.