Pork Fried Rice
Awesome recipe! Requires prep, so read through it before you are ready to make it!
- 3 1/2 cups cooked and cooled rice (cook the day before and cool in fridge until time to use)
- 1 1/2 pounds cooked Chinese roasted pork, cut into small cubes
- 3 large eggs, lightly beaten
- 1/4 cup frozen (or canned) peas and carrots
- 1 teaspoon garlic powder
- 1 chopped white onion
- 1/4 cup soy sauce
- 3 tablespoons olive oil, divided
- 1 tablespoon rice wine vinegar (or rice vinegar)
- 1/2 teaspoon ginger powder
- 1/2 teaspoon white pepper
- kosher salt and freshly ground pepper, to taste
- In a small bowl, whisk together soy sauce, rice wine vinegar, ginger powder and white pepper until smooth. Set aside.
- Heat 2 tablespoons olive oil in a large wok or skillet over medium heat. Add onions and saute until tender. 5-7 minutes.
- Transfer onions to a plate and set aside.
- Pour beaten eggs into the skillet and scramble, breaking them up with your spatula as you go. Then transfer to same plate as onions.
- Heat remaining olive oil in skillet and, once hot, stir in leftover rice.
- Use your spatula to form an even layer and let the rice cook, untouched, until semi-browned and crispy.
- Flip rice over to brown the other side, then return onions and scrambled eggs to the wok along with the diced pork and peas and carrots.
- Pour in soy sauce mixture and toss to coat.