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Pork Fried Rice
Pork Fried Rice
Pork Fried Rice is a delicious and popular dish that originates from Chinese cuisine. It typically consists of cooked rice stir-fried with diced pork, vegetables like carrots and peas, scrambled eggs, and seasoned with soy sauce and other flavorful ingredients.
Ingredients
- 1 pound pork boneless, diced
- 4 cups cooked rice (preferably chilled)
- 2 tablespoons vegetable oil
- 1 cup mixed vegetables (carrots, peas, corn, etc.)
- 3 cloves garlic minced
- 2 eggs beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- Salt and pepper to taste
- Green onions or cilantro for garnish (optional)
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the diced pork and cook until browned and cooked through. Remove the pork from the skillet and set it aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Push the garlic to one side of the skillet and pour the beaten eggs onto the other side. Scramble the eggs until cooked, then mix them with the garlic.
- Add the mixed vegetables to the skillet and cook for a few minutes until they are slightly tender.
- Add the cooked rice to the skillet, breaking up any clumps, and stir-fry everything together for a few minutes.
- Pour the soy sauce and oyster sauce (if using) over the rice mixture. Add salt and pepper to taste. Stir well to coat the rice evenly.
- Finally, add the cooked pork back to the skillet and continue stirring for another minute or two until everything is heated through.
- Remove from heat and garnish with chopped green onions or cilantro if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 578kcal (29%)Carbohydrates: 53g (18%)Protein: 29g (58%)Fat: 27g (42%)Saturated Fat: 10g (63%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 163mg (54%)Sodium: 995mg (43%)Potassium: 548mg (16%)Fiber: 3g (13%)Sugar: 0.4gVitamin A: 2437IU (49%)Vitamin C: 6mg (7%)Calcium: 64mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
