Pork Fried Rice Recipe

Cooked rice: Preferably day-old rice, as it has a firmer texture that works well for fried rice.

Diced pork: Cooked and diced, this adds a savory and meaty element to the dish.

Soy sauce: Provides a salty and umami flavor that enhances the overall taste.

Frozen peas and carrots: Thawed, these add color, texture, and a slight sweetness to the fried rice.

Beaten eggs: Scrambled into the rice, they add richness and protein.

Vegetable oil: Used for stir-frying the ingredients, it helps to cook everything evenly.

Garlic: Minced, it adds a fragrant and aromatic flavor to the dish.

Onion: Diced, it provides a sweet and savory base for the fried rice.

Green onions: Sliced, they are used as a fresh and vibrant garnish.

When making fried rice, it's essential to use day-old cooked rice. Freshly cooked rice tends to be too moist and can result in a mushy texture. By using day-old rice, the grains are firmer and separate more easily, giving you that perfect fried rice consistency. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for a few hours to dry it out.

• cooked rice - Substitute with quinoa: Quinoa provides a similar texture and is a great gluten-free option.

• cooked rice - Substitute with cauliflower rice: Cauliflower rice is a low-carb alternative that mimics the texture of rice.

• cooked diced pork - Substitute with chicken breast: Chicken breast is a leaner protein and can be easily diced and cooked similarly.

• cooked diced pork - Substitute with tofu: Tofu is a great vegetarian option that absorbs flavors well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste.

• soy sauce - Substitute with coconut aminos: Coconut aminos are a soy-free and lower-sodium alternative.

• thawed frozen peas and carrots - Substitute with fresh peas and carrots: Fresh peas and carrots provide a crisper texture and fresher taste.

• thawed frozen peas and carrots - Substitute with mixed bell peppers: Mixed bell peppers add a different flavor profile and vibrant color.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu is a vegan alternative that mimics the texture of scrambled eggs.

• beaten eggs - Substitute with chickpea flour batter: Chickpea flour batter can be used to create a similar texture for a vegan option.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option with a distinct flavor.

• vegetable oil - Substitute with sesame oil: Sesame oil adds a nutty flavor that complements Asian dishes.

• minced garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is not available.

• minced garlic - Substitute with shallots: Shallots provide a milder garlic flavor and can be used as a substitute.

• diced onion - Substitute with leeks: Leeks offer a milder onion flavor and can be used similarly.

• diced onion - Substitute with scallions: Scallions provide a lighter onion flavor and can be used in place of diced onions.

• sliced green onions - Substitute with chives: Chives offer a similar mild onion flavor and can be used as a garnish.

• sliced green onions - Substitute with cilantro: Cilantro adds a fresh, herbaceous note as a garnish.

• Allow the pork fried rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date to keep track of freshness.
• Store in the refrigerator for up to 4 days. For longer storage, place in the freezer where it can last up to 3 months.
• When ready to reheat, if frozen, thaw the fried rice in the refrigerator overnight.
• Reheat in a skillet over medium heat, adding a splash of vegetable oil or soy sauce to refresh the flavors. Stir frequently to ensure even heating.
• Alternatively, reheat in the microwave. Place the fried rice in a microwave-safe dish, cover with a damp paper towel to retain moisture, and heat in 1-minute intervals, stirring in between, until hot.
• For best results, avoid reheating multiple times as this can degrade the texture and flavor of the pork fried rice.

• Stovetop Method: Heat a large skillet or wok over medium heat. Add a tablespoon of vegetable oil and let it warm up. Add the leftover pork fried rice and stir-fry for about 5-7 minutes, or until it's heated through. Stir frequently to ensure even heating and to prevent sticking.

• Microwave Method: Place the pork fried rice in a microwave-safe dish. Add a splash of water or chicken broth to keep it moist. Cover the dish with a microwave-safe lid or plastic wrap with a small vent. Microwave on high for 1-2 minutes, stir, then continue microwaving in 30-second intervals until heated through.

• Oven Method: Preheat your oven to 350°F (175°C). Spread the pork fried rice evenly in an oven-safe dish. Cover the dish with aluminum foil to retain moisture. Bake for about 15-20 minutes, or until the rice is heated through. Stir halfway through the reheating process for even warming.

• Steamer Method: Place the pork fried rice in a heatproof dish that fits into your steamer. Steam over boiling water for about 5-10 minutes, or until the rice is heated through. This method helps retain the moisture and prevents the rice from drying out.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Spread the pork fried rice in a single layer in the air fryer basket. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can give the rice a slightly crispy texture.

• Wok: A versatile and deep pan ideal for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for dicing the pork, onions, and slicing the green onions.

• Cutting board: A surface for safely chopping and preparing ingredients.

• Measuring cups: Used to measure out the rice, peas, and carrots accurately.

• Measuring spoons: Necessary for measuring the soy sauce and vegetable oil.

• Mixing bowl: Useful for beating the eggs before adding them to the wok.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Serving spoon: Used for serving the finished pork fried rice.

Use pre-cooked pork: Save time by using leftover pork or store-bought pre-cooked pork.

Prep ingredients ahead: Dice the onion, mince the garlic, and slice the green onions in advance.

Frozen veggies: Use frozen peas and carrots to skip washing and chopping.

Day-old rice: Cook the rice a day before to ensure it's dry and perfect for frying.

One-pan cooking: Use a wok or large skillet to minimize cleanup.