Does it seem that time is just slipping by faster and faster or is it just me? I meant to post this for you as an option for leftovers from the Country Style Ribs in the Slow Cooker. I made that recipe months ago! At long last, here’s my favorite home-cooked better than take-out Pork Fried Rice. And I’m posting it right along with my newer Drunken Fried Rice, so you’ll have two options.
I know, those are serious words, Pork Fried Rice that’s better than take-out! It really is. It’s fresh and beautiful and you get to put in all your favorite ingredients in your Fried Rice when you make your own. (And leave out anything you don’t like!)
And short cutting the whole process (which only takes about 20 minutes) with a little succulent leftover pork from another dish? Smart. Smart because you’ll save time and smart because you’re halfway to one of the most delish and frugal meals, evah!
Pork Fried Rice is a great way to use up just about any kind of leftover pork. A little rib meat is excellent, especially from Chinese Ribs, but shoulder or leftover pork chops (maybe you barbecued too many?) are great, too. The flavor in the meat, itself, doesn’t seem to really matter so much – probably because so many flavors complement the Chinese seasonings.. I’ve also made Pork Fried Rice with some of my Cuban Lechon Asado and it’s Puerto Rican cousin, Pernil, too.
When I make Fried Rice, I raid the fridge. Go wild. I use up any vegetable leftovers or bits & pieces of veggies left from salads or slaws. I went a little lighter on the veggies for this batch because we have a hater in the house. But she’s 90 and if she doesn’t eat her veggies, well kudos to her. That just goes to show how versatile Pork Fried Rice is.
Fried Rice is best made in small batches from cold, leftover rice, but it’s so quick and easy once you have the hang of it, it goes in literally just minutes. You can look over my post, Fried Rice, Asian Grandmother Style (and click over to the Asian Grandmother) for more hints on making stellar Fried Rice.
Pork Fried Rice
- 2 tablespoons oyster sauce
- 2 scant teaspoons fish sauce
- 2 scant teaspoons Soy sauce
- 2 teaspoons rice vinegar
- White pepper powder
Mix together and set aside
- 2 tablespoons canola or other neutral oil (see note)
- 1 to 2 cloves garlic, minced
- 1 medium yellow onion, coarsely chopped
- 1 1/2 – 2 cups diced vegetables or Chinese vegetables of your choice *
- 3 eggs, mixed together in a small bowl
- 3 to 4 cups (about) cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours.
- a few shakes of sesame oil
- Green onion for garnish, if desired
You’ll want to cook this in two batches, so mentally divide the ingredients but prep them all at once. Mix eggs together and use about half in each batch. Have everything ready because it cooks in minutes.
Break up large clumps of rice and separate the grains.
Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer. Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add vegetables and cook until tender, about 2 to 3 minutes. Remove half the vegetables to a plate and reserve for second batch.
Move all the ingredients to one side of the wok. Pour half the eggs into the pan and stir to scramble until they are almost cooked through but still a little soggy, about 1 1/2 to 2 minutes.
Add half the rice a bit at a time, stirring and tossing between each addition. Use your spatula to break up any clumps. Cook until very slightly toasted and fragrant, two minutes or so.
Add the sauces, salt, white pepper and stir everything swiftly around the wok until the rice is well-coated and colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Sprinkle with sesame oil, carefully; it can be strong. Taste and adjust seasonings if necessary.
Divide the rice among 2 serving plates. Serve immediately, and cook second batch.
- Vegetables: Peas, mushrooms, carrots, bean sprouts, water chestnuts, bell peppers, or whatever you’d like. A full can of bean sprouts can be overwhelming. Drain a can into a container, catching the liquid. Use half of the sprouts but put the rest, covered in liquid in a Ziploc and freeze. No waste.
- White Pepper and Sesame Oil – these add the elusive taste so many feel can’t be recreated at home.