Easy Leftover Pork Fried Rice
Leftover pork fried rice only takes about 20 minutes to throw together, so it's a great weeknight recipe for a busy evening -- and, it's cheaper than takeout!
Servings 4
Ingredients
- 3 tablespoon canola or other high smoke point oil, divided
- 1 teaspoon sesame oil
- 1 medium carrot, peeled and diced small
- 4 cloves minced garlic (about 2 tsp)
- 1 cup finely chopped broccoli
- 1 cup frozen green peas
- ¼-1/2 teaspoon crushed red pepper (use less or omit, if you’re sensitive to heat)
- ½ teaspoon ground ginger
- 2 tablespoon soy sauce
- 4 cups cold cooked rice (it's not an exact science -- use what you have!)
- 1-1.5 cups leftover chopped cooked pork
- 2 eggs, beaten
- 2 chopped green onions
- Sriracha or chili garlic sauce to taste (optional)
Instructions
- Heat 2 tablespoon canola oil in a large skillet over medium-high heat. Once shimmering, add the carrot, garlic, broccoli, and sesame oil and cook for about two minutes until veggies begin to soften, stirring occasionally.
- Stir in peas, crushed red pepper, and ginger and continue cooking for about a minute, then stir in the rice and spread it out across the entire pan, breaking up clumps. Let the rice cook undisturbed for two minutes, then stir, spread out again, and cook for another two minutes.
- Stir in the soy sauce and pork and continue cooking over medium-high heat for about another minute.
- Meanwhile, beat the eggs in a small bowl. Push the rice to the edges of the pan to create an open well in the center, then add 1 tablespoon canola oil to the center of the pan.
- Pour the beaten eggs into the center of the pan and cook for about two minutes until scrambled, occasionally pushing the egg to the middle and breaking it up. Stir and chop the cooked scrambled eggs into the rice, then stir in the chopped green onions.
- Taste to see if you want to add additional soy sauce, stir in a little optional chili garlic sauce or Sriracha to taste, then serve.
Notes
Cold cooked leftover rice works much better for fried rice than freshly cooked, and it’s also important for the final texture to let the rice sit spread out in the pan undisturbed for a while, rather than stirring frequently.