This recipe for pork fried rice is a great way to use up leftover roast pork and other ingredients you have on hand. It’s a dish that comes together quickly in the wok after a bit of prep and is a family favorite.
Special Equipment:
A large cast iron or carbon steel wok
Ingredients:
- 1 lb of roast pork, cubed
- 4 cups of cooked white rice (prepared earlier and refrigerated, uncovered)
- 2 eggs
- 1 small onion, or half a large onion, chopped
- 1 large carrot, finely chopped
- 1/2 cup of sweet peas (frozen, canned, or fresh)
- 1/2 cup of sweet corn (frozen, canned, or fresh)
- 3 to 5 cloves of garlic, minced
- 2 tablespoons High-heat cooking oil
- 1 1/2 tablespoons Soy sauce
- 4 tablespoons sesame oil
- 1 1/2 tablespoons Hoisin sauce
- 1 teaspoon Salt, to taste
- 1/2 to 3/4 teaspoons pepper, to taste
Directions:
Prepare the rice: The rice should be cooked earlier in the day and refrigerated, uncovered, to dehydrate it. This allows the starches to crystallize and the grains to separate easily, which prevents the rice from getting clumpy or disintegrating in the wok. Before cooking, use your hands to gently separate the grains of rice. Wetting your hands slightly will help keep the rice from sticking.
Prepare the eggs: Crack two eggs into a bowl and beat them with a little salt. The salt helps prevent them from clumping up.
Cook the eggs: Heat a wok on high heat. Add about 1 tablespoon of high-heat cooking oil and pour in the eggs. Cook the eggs for about 15 seconds or just until they’re set, but don’t let them brown. Remove the cooked eggs from the wok and set them aside. Carefully wipe out any remaining egg from the wok.
Cook the vegetables and pork: Add about 2 tablespoons of high-heat cooking oil and 2 tablespoons of toasted sesame oil to the hot wok. Add the chopped carrots first and cook for about a minute. Next, add the minced garlic and cook for a minute, keeping it moving. Then, add the chopped onions. After the onions, add the already-cooked pork to warm it up. Season with about 1 teaspoon of salt and 1/2 to 3/4 teaspoon of pepper.
Add the remaining ingredients: Toss in the peas and corn and stir everything together. Add the rice, which should separate easily due to the prior preparation. Add another tablespoon or two of toasted sesame oil if the mixture looks dry. Stir in about 1 1/2 tablespoons of soy sauce and 1 to 1 1/2 tablespoons of hoisin sauce.
Finish the dish: Once everything is heated through and well-combined, add the cooked eggs back into the wok. Chop the egg up and distribute it evenly. The rice should have a nice sheen to it. Remove the fried rice from the wok and serve.
Serves 4 to 6.
