Pork Fried Rice

Who doesn’t love pork fried rice, right?

Pork Fried Rice recipe and images by Lacey Baier, a sweet pea chef

Well — err — except for vegetarians, vegans and people who don’t like rice or Chinese food or fried rice, for that matter…

Pork Fried Rice recipe and images by Lacey Baier, a sweet pea chef

But, still, I think you get my point.  Pork fried rice is comforting and tasty and, well, yummy.

Pork Fried Rice recipe and images by Lacey Baier, a sweet pea chef

Believe it or not, it’s also amazingly easy to make — especially if you have some left-over pork chops or tenderloin that you don’t want to waste.  You could also change it up and add chicken, shrimp, beef or all of them together.

Pork Fried Rice

Despite how easy it is to make — and more importantly, to make well — it is shocking to me just how many restaurants butcher their fried rice.  Somehow, it comes out to your table being too dry or too oily or too bland.  Such. A. Shame.

Pork Fried Rice recipe and images by Lacey Baier, a sweet pea chef

This recipe results in the rice being soft and fluffy, perfectly salted and flavored with soy sauce, garlic and ginger and with bits of egg, green onion and pork in every bite.  I also like to add sliced mushrooms and peas for even more flavors and textures.

Pork Fried Rice recipe and images by Lacey Baier, a sweet pea chef

If this sounds good to you, please try this out.  I think you’ll enjoy it.  A lot.

Pork Fried Rice

1 tbsp. sesame oil, divided
1 tbsp. olive oil, divided
2 boneless pork chops
6-7 cremini mushrooms, sliced
1 shallot, chopped
2 green onions, sliced plus more for garnish
2 cloves garlic, minced
1 tsp. freshly grated ginger
3 cups cooked long grain rice
3 tbsp. (low sodium) soy sauce
1 tbsp. hoisin sauce
1/2 cup frozen peas, thawed
3 eggs, beaten
kosher salt, to taste
ground black pepper, to taste

Directions

Heat 1/2 tbsp. sesame oil and 1/2 tbsp. olive oil in a large skillet over medium-high heat. Generously season pork chops with kosher salt and ground black pepper. Brown each side. When cooked through, remove from heat and allow to cool, reserving the drippings in the pan. When cool enough to handle, chop the pork into bite-size pieces and set aside.

In the same pan, add the remaining 1/2 tbsp. sesame oil and 1/2 tbsp. olive oil and heat to medium-high. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the shallot, green onions, garlic and ginger and cook for 5 minutes.

Add the chopped pork, rice, soy sauce, hoisin sauce and thawed peas and stir to combine.

Push the rice mixture to one side of the skillet. Pour the eggs into the cleared side of the skillet and scramble. Once mostly scrambled, break up with spatula or spoon and combine eggs and rice mixture. Season with kosher salt and ground black pepper, if necessary.

Garnish with sliced green onions, if desired.

Comments

  1. Dennia Clarke ChromzakZoe says

    This was really yummy! Made it with leftover pork chops, diced and heated up with sesame oil and olive oil then the recipe as written. BTW- your website it too cute!

  2. Deb P. says

    We just made this on Saturday night and it was fabulous. I’ve tried to make fried rice before and it’s never been good. This was perfect – super easy, flavorful, and not greasy at all. My kids loved it which is a bonus. I found you through a “Google” search. I can’t wait to try more of your recipes. And now I can ask for medical advice too – ha ha. Best of luck to you.

  3. says

    We really enjoyed this for dinner tonight! I wished it had a little kick, so next time I make this I’ll add a dash of crushed red pepper flakes. Other than that it was a win, especially since I’ve struggled to get it right before, the hoisin was just one of my missing steps I think. THANKS again :-)

  4. Art says

    Will try but wonder if it will fulfill the ridiculous quest have been on for long time in cooking stir fried chicken and pork and chicken fried rice (not simultaneously)to taste equivalent to mediocre Chinese restaurants not to mention mid level. No cookbook has revealed the ingredient that makes diff between restaurant and home dishes. Olive oil in this a real surprise for Chinese dish (!!). Hoisin sauce tried other night in chx f rice: so too sweet. Will try as say, but level of faith a low level and can’t wiat for creme brulee.

  5. says

    Oh, yeah. You’re speaking my language. Fried rice with any leftover meat and lots of sesame oil are a personal favorite. Yours looks heavenly. You know what would be perfect with this? Creme brulee! Mmmmm….

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