Pork Fried Rice
We've all been there. It's late, don't wanna cook, "Let's get Chinese takeout!". My favorite part of this scenario is always Pork Fried Rice. Gotta have it.Well, it turns out, it's not really that difficult to make at home and it is so tasty!Just a quick note. This recipe uses ground pork, but my favorite pork fried rice uses cubes of pork, so we're definitely going to try that next time.Print Pin Rate
- ½ lb ground pork
- 3 tbsp vegetable oil divided
- 3 large eggs
- ½ yellow onion
- 2 cloves garlic minced
- 1 cup shredded carrots chopped into ¼ inch strips
- kosher salt
- fresh ground black pepper
- 1 tbsp grated ginger
- 1 cup frozen peas
- 4 cups cooked white rice
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 3 green onions thinly sliced
- 1 tsp sesame oil
- Heat 1 tbsp of the vegetable oil in a large skillet over medium high heat.
- Form the ground pork into a thick patty and add to the skillet. Sear both sides of the patty, and then break it apart with a wooden spoon or spatula. Season to taste with salt and pepper. Continue to cook until the pork is no longer pink. Remove the pork from the heat and set aside.
- Add another tbsp of oil to the skillet then lightly beat the eggs and add them to the skillet. Let them sit until the bottom becomes a bit firm and then gently fold the eggs, letting uncooked egg get to the open spaces in the bottom of the pan. Continue this until the eggs are fluffy and cooked. Remove the eggs and set aside.
- Add the remaining vegetable oil to the skillet and add the yellow onions. Cook until soft, about 3 to 5 minutes, and then stir in the garlic and cook for a minute more.
- Add the carrots and cook, stirring frequently, until they are soft.
- Add the pork to the skillet and stir in the ginger and peas and cook for a minute or 2.
- Add the rice, soy sauce, hoisin sauce, green onions, and sesame oil, combine well and cook until heated through, then fold in the eggs.Serve!