Kung Hei Fat Choi! ! Happy Chinese New Year and Today it’s time for my hubby to share his easy Pork Fried Rice. He grew up in the restruant industry so he’s a great cook.
- 2 cups cold cooked white rice
- 3 tablespoons vegetable oil, divided
- 2 Eggs
- 1 onion finely diced
- 8 ounces of ground pork ( or leftover cooked pork in slices)
- 1/2 C frozen peas and carrots
- 3 T oil divided
- 1 tsp of salt and pepper
- 2 T soy sauce
- 1 tsp sesame oil
Heat 1 tablespoon of the Vegetable Oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes. Transfer to a bowl or plate and set aside.Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes. Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots, and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes. Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.
Tom’s Notes:
This recipe is best with day-old rice. But if the craving hits and you don’t have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.
Have everything ready to go before cooking . It cooks fast. So be ready.
