Pork Fried Rice

Savory fried rice with pork, egg, and vegetables.

Serves 4 medium 15 min prep · 20 min cook asian Priced at Food 4 Less - Hammond Shopping Center

$13.58 estimated ingredients

Ingredients

rice — 3 cup Store item: Knorr ® Chicken Rice Sides

$1.33
pork — 0.75 lb Store item: Pork Butt

$2.49
eggs — 2 each Store item: Kroger® Grade A Large White Eggs

$1.99
soy sauce — 3 tbsp Store item: Kroger® Brewed Soy Sauce BIG DEAL!

$3.69
frozen vegetables — 1.5 cup Store item: Simple Truth Organic® Frozen Vegetables Mixed

$2.69
oil — 2 tbsp Store item: Blue Bonnet Vegetable Oil Sticks

$1.39

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How to prepare

About this recipe

Pork Fried Rice is a savory one-pan meal with diced pork, scrambled egg, vegetables, and soy-seasoned rice—best with day-old chilled rice. This asian recipe serves 4 and is rated medium difficulty. Plan about 15 minutes of prep and 20 minutes of cooking.

What you will need ready

3 cup rice
0.75 lb pork
2 eggs
3 tbsp soy sauce
1.5 cup frozen vegetables
2 tbsp oil

Step-by-step

Cook 3 cup rice ahead and spread on a tray to cool completely, or use leftover chilled rice.
Dice 0.75 lb pork into small pieces. Beat 2 eggs in a bowl.
Heat 1 tablespoon 2 tbsp oil in a wok or large skillet over high heat.
Scramble 2 eggs quickly; break into pieces and remove to a plate.
Add remaining 2 tbsp oil. Stir-fry 0.75 lb pork 3–4 minutes until browned and cooked through.
Add 1.5 cup frozen vegetables; cook 2 minutes until heated.
Add rice, breaking up clumps. Drizzle 3 tbsp soy sauce over; toss 2–3 minutes until heated through.
Return eggs to pan; toss to combine.
Taste and add more soy sauce if needed.
Serve immediately from the hot pan.

Serving

Serve in bowls with extra soy sauce. Refrigerate leftovers 3 days; reheat in hot skillet with splash of oil.

Cook tips

Cold day-old rice fries best—fresh rice gets mushy.
High heat gives wok-style flavor.
Have everything prepped before heating the pan.
Do not crowd the pan when browning pork.