Pork Fried Rice
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This easy, flavor-packed dish turns leftovers into something seriously crave-worthy!
Ingredients:
Image credit: The Pioneer Woman
Ingredients:
- 1 Tbsp. toasted sesame oil
- 3 green onions, thinly sliced (dark green parts separated)
- 1 lb. ground pork
- 1 Tbsp. minced fresh ginger
- 2 garlic cloves, minced
- 3 cups frozen or leftover cooked white rice, thawed
- 1 (16-ounce ) bag frozen mixed vegetables (such as peas, carrots, green beans and corn), thawed
- 1/3 cup low-sodium soy sauce
- 3 Tbsp. oyster sauce
- 4 large eggs
- 1/2 tsp. kosher salt
- 1 Tbsp. vegetable oil
- 1 tsp. red pepper flakes
- Sauté Base Ingredients
In a large deep skillet, warm sesame oil over medium-high heat. Cook the white and pale green scallion parts, stirring frequently, until tender (2-3 minutes). Mix in ground pork, minced ginger, and garlic, breaking up the meat as it browns until fully cooked (5-6 minutes). - Combine Rice & Seasonings
Stir in cooked rice, mixed vegetables, and ¼ cup water. Cook while stirring until the liquid evaporates and everything is heated through (about 2 minutes). Blend in soy sauce and oyster sauce, continuing to stir until the rice is evenly coated and dry (4-5 minutes). - Scramble Eggs
Whisk eggs with salt in a separate bowl. Push the rice mixture to the skillet's edges to create a center well. Reduce heat to medium, add vegetable oil to the center, then pour in eggs. Let set briefly (1 minute), then gently scramble until fully cooked before incorporating into the rice. - Serve
Portion the fried rice into bowls and garnish with red pepper flakes and the reserved dark green scallion tops.
