Spicy Pork Fried Rice
Spicy Pork Fried Rice
Ingredients
For the Marinated Pork
- 1 pound ground pork, lean
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper, freshly ground
For the Spicy Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons chili garlic sauce, or more, to taste
- 1 teaspoon sesame oil, toasted
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
For the Fried Rice
- 4 cups cooked white rice, day-old, chilled
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1/2 yellow onion, small, diced
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 carrot, small, finely diced
- 1/2 cup frozen peas
- 3 green onions, chopped, divided
Instructions
- 1
In a medium bowl, combine the ground pork with 1 tablespoon of soy sauce, cornstarch, and black pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min
- 2
In a small bowl, whisk together 3 tablespoons of soy sauce, oyster sauce, chili garlic sauce, sesame oil, granulated sugar, and rice vinegar for the spicy sauce. Set aside.
⏱️ 2 min
- 3
Heat 1/2 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the wok and set aside, breaking them into smaller pieces.
⏱️ 3 min
- 4
Add another 1/2 tablespoon of vegetable oil to the wok. Add the marinated pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Remove the pork from the wok and set aside.
⏱️ 7 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and cook until softened, about 2-3 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
⏱️ 4 min
- 6
Stir in the finely diced carrot and frozen peas. Cook for 2-3 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 7
Add the day-old cooked rice to the wok. Use your spatula to break up any clumps and stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly crispy.
⏱️ 5 min
- 8
Return the cooked pork and scrambled eggs to the wok. Pour the spicy sauce over the rice mixture. Stir everything together thoroughly, ensuring the sauce evenly coats all ingredients. Cook for another 2-3 minutes.
⏱️ 3 min
- 9
Stir in about two-thirds of the chopped green onions. Taste and adjust seasoning if needed. Serve immediately, garnished with the remaining green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pork Fried Rice
Ingredients
For the Marinated Pork
- 1 pound ground pork, lean
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper, freshly ground
For the Spicy Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoons chili garlic sauce, or more, to taste
- 1 teaspoon sesame oil, toasted
- 1 teaspoon granulated sugar
- 1 teaspoon rice vinegar
For the Fried Rice
- 4 cups cooked white rice, day-old, chilled
- 2 tablespoons vegetable oil
- 2 large eggs, lightly beaten
- 1/2 yellow onion, small, diced
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 carrot, small, finely diced
- 1/2 cup frozen peas
- 3 green onions, chopped, divided
Instructions
- 1
In a medium bowl, combine the ground pork with 1 tablespoon of soy sauce, cornstarch, and black pepper. Mix well and set aside to marinate while you prepare other ingredients.
⏱️ 5 min - 2
In a small bowl, whisk together 3 tablespoons of soy sauce, oyster sauce, chili garlic sauce, sesame oil, granulated sugar, and rice vinegar for the spicy sauce. Set aside.
⏱️ 2 min - 3
Heat 1/2 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Pour in the beaten eggs and scramble until just set. Remove the eggs from the wok and set aside, breaking them into smaller pieces.
⏱️ 3 min - 4
Add another 1/2 tablespoon of vegetable oil to the wok. Add the marinated pork and cook, breaking it up with a spatula, until browned and cooked through, about 5-7 minutes. Remove the pork from the wok and set aside.
⏱️ 7 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the diced yellow onion and cook until softened, about 2-3 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
⏱️ 4 min - 6
Stir in the finely diced carrot and frozen peas. Cook for 2-3 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
⏱️ 3 min - 7
Add the day-old cooked rice to the wok. Use your spatula to break up any clumps and stir-fry for 3-5 minutes, allowing the rice to heat through and get slightly crispy.
⏱️ 5 min - 8
Return the cooked pork and scrambled eggs to the wok. Pour the spicy sauce over the rice mixture. Stir everything together thoroughly, ensuring the sauce evenly coats all ingredients. Cook for another 2-3 minutes.
⏱️ 3 min - 9
Stir in about two-thirds of the chopped green onions. Taste and adjust seasoning if needed. Serve immediately, garnished with the remaining green onions.
⏱️ 2 min