Pork and Vegetable Fried Rice

Pork and vegetable fried rice is a staple of most Chinese restaurants.  But you don’t need to rely on takeaway to enjoy it. 

Just make your own.  It is pretty easy to do and tastes great.  Best of all no MSG which most Chinese restaurants use.

Keep reading to find out how to make this delicious recipe.

Pork and Vegetable Fried Rice is the Perfect Side Dish for any Asian Meal

The first step to doing great fried rice is the eggs.  You make them almost like you do when you make an omelet. 

Let them start to set in the pan and the swirl them to the middle and let the part that is not set ooze out to the edge.  When they are all set, then you place them on a cutting board and chop them into pieces.

After that it’s fairly straight forward. You just keep cooking the ingredients adding them bit by bit until the whole dish is done. Then the oyster sauce and chopped eggs are added back to the pan to finish.

Vegetables are added in close to the end so that they will still have some crunch to them.  Garnish with some chopped green onion and serve. 

I used barbequed spare ribs that I chopped up for my meat but you can substitute pork chops or pork loin cut into pieces. 

And now who is ready for some Asian dishes?  And of course, you need some chopsticks.  They last about 3 minutes in my hands before I switch to a fork but a gal’s gotta try, right?

If you have any leftover rice, you can make some delicious rice fritters for another meal!

Yield: 8

Pork and Vegetable Fried Rice

Print

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 eggs
• 1 Tbsp. light soy sauce
• 3 1/2 tbsp. sesame oil
• 2 cloves of garlic, minced
• 4 c. cold cooked rice
• 2 spring onions, chopped into small pieces (save some of the green for garnish)
• 3/4 cup of diced pork spare ribs or any kind of pork chops
• 1 cup of frozen vegetables
• 1 tbsp. oyster sauce

Instructions

1. Beat the eggs with 1 tsp. of the light soy sauce and 1/2 tsp. of the sesame oil.
2. Pour 1 tbsp. of sesame oil into a non stick pan. Pour in the eggs and swirl them around to coat the bottom of the pan. As the eggs cook, push the edges towards the center andtip the pan to let the uncooked eggs ooze towards the edges. When they are set, remove and put them on a chopping board and cut into small pieces.
3. Heat a wok and add 2 tbsp of the oil. Add the garlic and fry for 3 minutes being careful not to burn. Add the rice and 2 tsp. of light soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant.
4. Transfer to a bowl and set aside. Clean the wok and heat it again. Add 1 tbsp. of oil and the pork and the chopped spring onions. Stir fry for 2 minutes. Add the vegetables, and oyster sauce. Stir fry for another 2 minutes. Put the rice back in and stir to mix. Stir fry for 3 minutes or until the mixture is piping hot. Add the eggs and stir for a minute then turn the heat off. Serve with your favorite Asian dishes