Pork Fried Rice Recipe

Rice: Preferably day-old cooked rice, as it has a better texture for frying.

Pork: Diced pork adds a rich and savory flavor to the dish.

Soy sauce: Provides the essential umami flavor.

Sesame oil: Adds a unique nutty flavor.

Eggs: Scrambled eggs add protein and texture.

Peas and carrots: Frozen peas and carrots are convenient and add color and nutrition.

Garlic: Minced garlic adds a fragrant aroma and depth of flavor.

Onion: Diced onion adds sweetness and texture.

Vegetable oil: Used for cooking and frying the ingredients.

Salt and pepper: To taste, for seasoning.

When making pork fried rice, it's crucial 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 texture. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and let it cool in the refrigerator for at least 30 minutes to dry it out a bit.

• diced pork - Substitute with diced chicken: Chicken is a lean protein that cooks quickly and absorbs flavors well, making it a suitable substitute for pork.

• diced pork - Substitute with tofu: Tofu is a great vegetarian option that can be marinated to mimic the flavors of pork.

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

• soy sauce - Substitute with coconut aminos: Coconut aminos is a soy-free and lower-sodium alternative that provides a similar savory taste.

• sesame oil - Substitute with olive oil: Olive oil can be used in place of sesame oil, though it will lack the nutty flavor. Add a small amount of toasted sesame seeds to compensate.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild flavor, making it a good alternative for stir-frying.

• beaten eggs - Substitute with scrambled tofu: Scrambled tofu can mimic the texture of eggs and is a good vegan alternative.

• beaten eggs - Substitute with chickpea flour batter: A mixture of chickpea flour and water can be used to create a similar texture to scrambled eggs.

• frozen peas and carrots - Substitute with fresh peas and carrots: Fresh vegetables can be used if frozen ones are not available, though they may require a slightly longer cooking time.

• frozen peas and carrots - Substitute with mixed vegetables: A mix of other frozen vegetables like corn, green beans, and bell peppers can add variety and color.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent. Use about half the amount.

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

• diced onion - Substitute with green onions: Green onions offer a milder flavor and can add a fresh, crisp texture.

• diced onion - Substitute with leeks: Leeks have a similar flavor profile to onions and can be used as a substitute.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for frying.

• vegetable oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for stir-frying.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor, reducing the need for additional salt.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can be used to add a similar level of heat.

• Allow the pork fried rice to cool completely before storing. This helps prevent 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 before sealing.
• Label the containers or bags with the date to keep track of freshness.
• Store the fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, if the rice is frozen, thaw it in the refrigerator overnight.
• Reheat the fried rice in a skillet or wok over medium heat, adding a splash of vegetable oil or soy sauce to refresh the flavors. Stir frequently to ensure even heating.
• Alternatively, you can reheat the fried rice in the microwave. Place it in a microwave-safe dish, cover with a damp paper towel to retain moisture, and heat in 1-minute intervals, stirring in between, until heated through.
• Avoid reheating the fried rice more than once to maintain its texture and flavor.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the skillet.
  3. Once the oil is hot, add the leftover pork fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes or until the rice is heated through.
  6. Serve hot and enjoy the revived flavors.

• Microwave Method:

  1. Place the leftover pork fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to keep the rice moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap with a few holes poked in it.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is heated through.
  6. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover pork fried rice in an even layer in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the rice from drying out.
  4. Bake for about 15-20 minutes or until the rice is heated through.
  5. Remove the foil for the last 5 minutes of baking if you prefer a slightly crispy texture.
  6. Serve hot and enjoy the oven-fresh taste.

• Steamer Method:

  1. Place the leftover pork fried rice in a heatproof dish that fits into your steamer basket.
  2. Fill the steamer pot with water and bring it to a boil.
  3. Place the dish with rice in the steamer basket and cover with a lid.
  4. Steam for about 5-10 minutes or until the rice is heated through.
  5. Carefully remove the dish from the steamer and serve hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover pork fried rice in the air fryer basket in an even layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check if the rice is heated through; if not, continue air frying in 2-minute intervals.
  5. Serve hot and enjoy the crispy texture.

• Wok: A large, round-bottomed cooking vessel ideal for stir-frying ingredients quickly and evenly.

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

• Knife: Essential for dicing the pork, onion, and mincing the garlic.

• Cutting board: A surface to safely chop and prepare ingredients.

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

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

• Mixing bowl: Useful for beating the eggs before scrambling them.

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

• Spoon: For stirring and combining ingredients in the wok.

• Serving dish: To present the finished pork fried rice.

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

Frozen vegetables: Opt for frozen peas and carrots to skip the washing and chopping.

Day-old rice: Use day-old rice to avoid the extra step of cooking fresh rice.

Pre-minced garlic: Buy pre-minced garlic to save time on peeling and chopping.

One-pan method: Cook everything in one wok to reduce cleanup time.