Pork Fried Rice
I made pork chops the other day and I had plenty left over so I decided to make Pork Fried Rice to use them up. Of course you can use this same recipe and make chicken, ham or even shrimp fried rice. Whatever meat you want to add is fine.
If you fix rice for a meal, make extra. Put it in the refrigerator and use it to make Fried Rice the next day. I keep cooked leftover food in the refrigerator for up to 3 days after cooking them. Fried Rice is great for using up leftovers!
In a large frying pan or Wok, heat the oil over medium heat until hot. Add onion, peas and carrots, cooking until the onion is tender.
Add the meat and mix.
Push mixture to the side.
Scrape the egg constantly with a spatula until the egg is thoroughly cooked through.
Add the cooked rice to the pan.
Mix gently until it is all combined.
Add the soy sauce and mix thoroughly. Enjoy!
Pork Fried Rice
- 1 cup uncooked rice cooked to package directions (This will make about 3-4 cups cooked)
- 4 Tbsp. sesame oil
- 1 small onion, diced
- 1/2 cup frozen peas & carrots, thawed
- 3 Tbl soy sauce
- 2 eggs, slightly beaten with a fork
- 2 cups cooked pork, cut into small cubes
- Cook the rice according to the package directions.
- In a large frying pan or Wok, heat the oil over medium heat until hot. Add the onion, peas and carrots cooking until the onion is tender.
- Add the cooked meat and mix.
- Push the mixture to the side and add the eggs to the pan. Use a spatula and continuously scrape the eggs until they are fully cooked through.
- Add the cooked rice to the pan. Mix everything until combined.
- Add the soy sauce and mix one last time before serving.