Pork Fried Rice

Name: Pork Fried Rice
Prep time: 15 min
Total time: 15 min
Ingredients: 2 tablespoons vegetable oil; 2 eggs, lightly beaten; 2 tablespoons plus ¼ teaspoon soy sauce; 1 garlic clove, minced; 1 tablespoon minced peeled fresh ginger; 1 bunch scallions, white and green parts separated and thinly sliced; 0.5 pound ground pork; 2 carrots, shredded; 0.5 cup frozen peas; 2 cups cooked white rice (about ¾ cup uncooked rice); 2 tablespoons rice vinegar

3.2

(407)

13 Reviews

By

Martha Stewart

Updated on February 17, 2021

Prep Time:

15 mins

Total Time:

15 mins

Servings:

4

If you have any leftover cooked rice, use it for this dish—it won't stick together in the skillet and it's an economical, tasty supper.

Ingredients

2 tablespoons vegetable oil
2 eggs, lightly beaten
2 tablespoons plus ¼ teaspoon soy sauce
1 garlic clove, minced
1 tablespoon minced peeled fresh ginger
1 bunch scallions, white and green parts separated and thinly sliced
½ pound ground pork
2 carrots, shredded
½ cup frozen peas
2 cups cooked white rice (about ¾ cup uncooked rice)
2 tablespoons rice vinegar

Directions

In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.
Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.

Cook's Notes

For a lighter version, substitute ground turkey for the pork.

Originally appeared: Everyday Food, March 2011, Everyday Food, March 2011