Who doesn’t love pork fried rice, right?
Well — err — except for vegetarians, vegans and people who don’t like rice or Chinese food or fried rice, for that matter…
But, still, I think you get my point. Pork fried rice is comforting and tasty and, well, yummy.
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.
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.
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.
If this sounds good to you, please try this out. I think you’ll enjoy it. A lot.
- 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 soy sauce low sodium
- 1 tbsp hoisin sauce
- 1/2 cup frozen peas thawed
- 3 eggs beaten
- kosher salt to taste
- ground black pepper to taste
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.