Pork Fried Rice
I love fried rice, but rarely order it when we’re out getting Chinese food. I’ve also never cooked fried rice at home, but as it turns out, it’s amazingly easy and inexpensive to throw together. It only takes about 15 minutes to get this on the table! I’ve used pork here, but you could also substitute ground turkey for a lighter version.
Pork Fried Rice
from Everyday Food, March 2011
Serves 4
Ingredients:
- 2 tbsp vegetable oil
- 2 eggs, lightly beaten
- 2 tbsp plus 1/4 tsp soy sauce
- 1 garlic clove, minced
- 1 tbsp minced peeled fresh ginger
- 1 bunch scallions, white and green parts separated and thinly sliced
- 1/2 pound ground pork
- 2 carrots, shredded (I used a handful of baby carrots instead)
- 1/2 cup frozen peas
- 2 cups cooked white rice (about 3/4 cup uncooked rice)
- 2 tbsp rice vinegar
In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2 inch pieces.
Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.
