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Pork Fried Rice

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 20 min
  • $
Gatheredtable
adapted fromMartha Stewart

Ingredients

  • 2 tablespoons canola oil
  • 3 eggs, lightly beaten
  • 2 tablespoons plus 1/2 teaspoon soy sauce (or tamari)
  • 1 garlic clove, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 bunch scallions, white and green parts separated and thinly sliced
  • 1/2 pound ground pork
  • 1/2 cup shredded carrots
  • 1/2 cup frozen peas
  • 1 cup white rice
  • 2 tablespoons rice vinegar

Directions

Prep: 1. Ahead of time, cook 1 cup of white rice (about 3 cups cooked). 2. Chop garlic, ginger, and scallions (separating green from white parts and thinly slicing both). 3. In a small bowl, lightly beat eggs with 1/2 teaspoon soy sauce (or tamari). 4. Make sure you have everything ready to go, this recipe goes quickly. Make: 1. In a wok or large nonstick skillet, heat 1 tablespoon oil over high. 2. Add eggs to wok and cook without stirring until almost set, about 1 min., then fold in thirds with a spatula. 3. Transfer cooked eggs to a plate cut into 1/2-inch pieces. 4. Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, about 30 seconds. 5. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. 6. Add carrots, peas, and rice and stir to combine. 7. Add cooked egg, 2 tablespoons soy sauce or tamari, and 2 tablespoons rice vinegar and cook, stirring constantly, until rice is coated, about 1 minute. 8. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.

Notes

This is a great way to use leftover rice. Feel free to bulk it up with extra veggies if you like!

Goes great with these recipes

Sesame Ginger Bok Choy
Asian-style Sesame Kale
Sugar Snap Peas with Sesame
Sesame Broccoli
Asian Cucumber Salad
Bok Choy with Garlic and Ginger
Lettuce Salad
Simple Green Salad

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