Roasted Pork Fried Rice
Roasted Pork Fried Rice is a delicious Chinese dish made with cooked rice stir-fried with diced roasted pork, vegetables, and seasonings. It's a flavorful and satisfying meal that's perfect for lunch or dinner.
Ingredients
- 4 cups cooked white rice (preferably chilled)
- 1 cup diced roasted pork (can use leftover pork or purchase from a Chinese restaurant)
- 1 cup mixed vegetables (such as diced carrots, peas, and corn)
- 2 eggs beaten
- 4 green onions chopped
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 2 cloves garlic minced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of vegetable oil.
- Add the beaten eggs and scramble until just cooked. Remove the eggs from the wok and set aside.
- In the same wok, add the remaining oil. Add the garlic and stir-fry for about 30 seconds until fragrant.
- Add the diced roasted pork and mixed vegetables. Stir-fry for 2-3 minutes until the vegetables are tender.
- Add the cooked rice to the wok. Use a spatula to break up any clumps of rice and mix well with the pork and vegetables.
- Pour the soy sauce and oyster sauce over the rice. Stir well to combine.
- Add the scrambled eggs back to the wok and toss everything together.
- Add the chopped green onions and season with salt and pepper to taste. Stir to combine.
- Continue to cook for another 2-3 minutes until everything is heated through.
- Serve the Roasted Pork Fried Rice hot and enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 361kcal (18%)Carbohydrates: 53g (18%)Protein: 24g (48%)Fat: 5g (8%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 119mg (40%)Sodium: 962mg (42%)Potassium: 474mg (14%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 2549IU (51%)Vitamin C: 7mg (8%)Calcium: 58mg (6%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
