Easy Pork Fried Rice
A quick and Easy Pork Fried Rice recipe that can be whipped up in no time to feed your hungry family, or a husband. Adding flavor to the eggs before you cook them is the game changer in this recipe.
I’ve been trying to think of different stir-fry recipes. Like, non-traditional types of stir-fry like my Chicken Kiev Stir-Fry and my Tex-Mex Beef Stir-Fry. Ya know, not your typical Asian style stir-fry recipes. But sometimes, you just want a stir-fry like this recipe for Pork Fried Rice.
I must preface this post. If I haven’t mentioned it before, some of my childhood was spent with some Korean girls that my sister and I were friends with. They taught us a few things about Asian cooking. My sister acquired a taste for seaweed sheets. She would eat them all the time plain or with other Asian dishes. Me…not so much. I just can’t get past the taste.
What I did acquire a taste for is their style of fried rice. Now, they would eat egg fried rice for breakfast all the time. Yeah. I could do that. Especially when it’s the way they made it! This is sort of a mash up between traditional style fried rice and adding some tricks that they taught me.
They taught me to put the rice in the pan with some oil. Yeah, that’s the same. However, in other Asian fried rice recipes, the eggs are cooked separately of the rest of the ingredients. They poured their egg mixture on top of the rice and cooked it that way. I’ve done this. I’ve done it the other way. If it’s breakfast fried rice, then I like their way, but for dinner, I like the other way.
The other thing they taught me, which I haven’t really seen in many recipes, is to put your flavorings in the eggs. So, every time I make a stir-fry with eggs I put soy sauce, sesame oil, and crushed red pepper in them when I scramble them. If you’ve never done this, you should. It makes the world of difference in the flavor of your stir-fry with eggs.
Seriously, just look at all that tasty goodness in there! Carrots, onions, celery, straw mushrooms, eggs, pork, water chestnuts, and yes corn. For some reason, I just felt like throwing some in there. The straw mushrooms were for another recipe, and since I forgot to add it to that recipe, I thought I’d toss them in here. YUM! They’re pretty tasty and worked really well in this recipe.
If you have the rice already cooked like I did, or have a rice cooker with a time, this is a super easy weeknight meal. If not, it still is, just would take a little longer for the rice to cook. OR you could use some store bought cooked rice. It’s honestly up to you. It’s also up to you to make this recipe and taste the difference in flavoring the eggs.
What’s your favorite fried rice recipe?
Easy Pork Fried Rice
A quick and Easy Pork Fried Rice recipe that can be whipped up in no time to feed your hungry family, or a husband. Adding flavor to the eggs before you cook them is the game changer in this recipe.
Ingredients
- 1 pound pork, thinly sliced
- 1 tablespoon tamari soy sauce
- 2 tablespoons cornstarch
- 1/2 teaspoon sesame oil
- pinch crushed red pepper
- 2 tablespoons canola oil
- 1 tablespoon fresh ginger, minced
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 1 cup frozen peas, thawed
- 14 ounces straw mushrooms, drained
- 10 ounces sliced water chestnuts, drained
- 1/2 cup frozen corn, thawed
- 2 cups cooked brown rice
- 1 cup egg substitute (or 4 large eggs)
- 1 tablespoon tamari soy sauce
- 1 teaspoon sesame oil
- pinch crushed red pepper
- 1 teaspoon canola oil
Instructions
- Place the pork and next three ingredients (tamari soy sauce through crushed red pepper) in a mixing bowl and marinate 30 minutes.
- Heat a large skillet coated with cooking spray over high heat. Add 1 tablespoon canola oil and brown pork and remove from heat. Set aside.
- Add the second tablespoon of canola oil and swirl to coat. Add the ginger and cook until fragrant; about 30 seconds. Add the carrots, celery, and onion and cook until the onions are starting to soften. Add the next 5 ingredients (peas through rice) and reduce heat to simmer. Cook until the vegetables are heated through. Return the pork to the pan.
- Combine the egg substitute with the next three ingredients (tamari soy sauce though crushed red pepper) and stir well to combine.
- Heat a medium, non-stick skillet coated with cooking spray over medium-high heat. Swirl the remaining canola oil in the pan and fry the egg mixture until just cooked. Roughly chop and add to the pork mixture. Stir well to combine and simmer 2 to 3 more minutes.
- Serve with egg rolls.
This will be a hit at my house! Yummy! Hello ladies! Thanks for hosting such a fabulous party. Please come and party with us tonight at 7 pm. We would love to have you. http://loulougirls.blogspot.com
Happy Monday! Lou Lou Girls
This looks great! In college I had 2 Korean roommates who I adored and they helped me learn more about their food.
My father-in-law, who is half Japanese, also love fried rice for breakfast with a fried egg on top.
Thanks for your recipe!
You know adding the flavoring to the eggs does sound like a good idea. It would bring out the eggs in the mixture. Hope you have a wonderful day.
Visiting from Foodie Fridays – I love fried rice! It's my absolute favorite. I didn't know about adding seasonings to eggs – thanks for that tip!
I can see how adding the flavor to the eggs would be a smart thing to do. Haven't made fried rice in forever. At one point, I was making it all the time and got tired of it (do you ever do that to yourself?). Your pictures make me think it's time to get back out there though.
By the way, I recently saw that a restaurant in New Orleans has foie gras macarons on their menu. I thought "Well, I must tell Christie about this!"