How to Prepare Pork Egg Fried Rice
Don't know what to do with the rice you have left over? Here's how to revamp it to fluffy fried rice using your favorite vegetables, succulent pork, and scrambled eggs.
This all-in-one dish for pork egg fried rice is packed with minerals and fiber from the vegetables as well as protein from the pork and eggs.
The ingredients used have been quickly tossed with seasoning to create the perfect lunch or dinner dish as it takes less time.
Tips for making fried rice
You must pay attention to a few details when frying rice for it to be both fluffy and delicious;
Use leftover rice that has not been overcooked. Make sure to keep the rice dry and avoid overcooking it if you intend to fry it the next day. The ideal rice to use is refrigerated day-old rice as mushy rice won’t work well with this recipe.
Maintain medium-high heat and stir-fry quickly to obtain perfectly seared stir-fries.
Create a balanced sauce. Oyster sauce is used in this recipe to add flavor, light and dark soy sauces are added for color and saltiness, and a little black pepper is added for a touch of spice.
Pork: Instead of using bite-sized pork pieces, you can substitute ground pork, ham, or bacon. Alternatively, you might use turkey, chicken, or minced beef in place of the pork.
Vegetables: To keep it simple, this recipe calls for the addition of carrots, frozen peas, and sweet corn. Other vegetables that you can use are bell pepper, sweet corn, celery, courgette, broccoli, green beans, and mushrooms.
Aromatics: Pork is cooked with onions, ginger, and garlic, and spring or green onions are used as a garnish.
Oil: Use an oil with a high smoke point that has no flavor.
Seasoning: White pepper, light and dark soy sauce, and oyster sauce combine to create a delicious but light sauce. If salt was required, add it.
Sesame oil, chile oil, chili garlic sauce, black bean sauce, and other optional dipping sauces.
Vegetarian: Replace the pork with tofu and replace the oyster sauce with vegetarian stir-fry sauce or vegetarian stir-fry sauce with mushrooms to make it vegetarian.
Gluten-free: Use tamari in place of the soy sauce and pick a gluten-free oyster sauce to make it gluten-free.
500 g pork
4 cups cooked white rice
1 cup frozen peas/ corn or both
1 carrot, peeled and cut into cubes
2 tablespoon vegetable oil
1 onion, chopped
1 tablespoon grated ginger
2 cloves garlic, minced
2 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
3 spring onions, thinly sliced
Freshly ground black pepper
Heat a tablespoon of vegetable oil over medium heat in a large pot.
Add the bite-size pork pieces to the skillet and season with salt and pepper, then cook until the pork is no longer pink and is starting to caramelize.
Stir fry the pork until browned and well done
Add onion and carrot then cook, stirring occasionally until the vegetables are tender.
Stir in ginger, garlic, and peas or corn and cook until fragrant, about 1 minute.
Crack the eggs into the cooked rice and mix thoroughly to combine then transfer into the pot with the pork.
Mix together and let sit for a few seconds before lightly mixing and allowing the eggs to cook.
Mix everything together to combine then add the soy sauce, and oyster. Turn off the heat.
Serve your pork egg fried rice and enjoy