Thursday, April 9, 2009

Step by Step Pork and Egg Fried Rice

Step by step, how to make fried rice.

Step by Step Pork and Egg Fried Rice

Fried rice is perfect for using up leftovers - that leftover rice and that tail end bit of a leftover pork roast, though any leftover meat will do. Shredded beef roast, sliced steak, chopped chicken and even shrimp work well too, so be sure to save any leftover meat you have and stick it in the freezer to save for this dish.

It's also great with raw boneless, skinless chicken breast meat or tenders too, though if you're using raw meat of any kind, add it at the beginning as noted. If it's already cooked and you only want to warm it over and not really cook it further, wait to add it until near the end when you add the rice, tomatoes and peas.

As is common to most stir-fry dishes this moves fast, so mise en place y'all - meaning prep everything first and have it at the ready before you start.

You'll need peanut oil if you have that - canola or vegetable oil if not. I like to use peanut oil because it has a very high smoke point and for a proper stir fry or, in this case, fried rice you need that oil very hot and things moving. You'll want about 6 ounces of leftover pork sliced thin, 2 stalks of green onion sliced, 2 cloves of garlic chopped, a tablespoon of soy sauce, a heaping teaspoon of brown sugar, 1-1/2 cups of leftover rice, 1/2 of a tomato, seeded and chopped, 1/2 cup of frozen peas and 2 eggs beaten.

Heat the peanut oil on medium high and add the leftover pork and green onion. Stir fry it for a minute or two. If you are using leftover pork and do not want to cook it further, just wait to add it in later so that it is only warmed through. This recipe is based on using already cooked leftovers, but if you are using fresh, raw pork you will definitely want to add it here to cook it through a bit longer.

Add the minced garlic and stir fry for about a minute, moving it constantly. You don't want to burn it.

Mix together the soy sauce and brown sugar and add it to the pork mixture.

Stir the soy sauce and brown sugar mixture and cook for an additional 2 minutes.

Add in the rice, tomatoes and peas...

...and stir fry an additional 2 to 3 minutes, constantly stirring.

Scoot all of the rice and veggie mixture to the outside of the skillet, forming a well in the center. Pour in the beaten egg.

Let the eggs set for just a few seconds, then scramble them by moving them around but keep them in the center of the skillet, moving them until they begin to set.

Once they set well...

...begin to drag the rice and veggie mixture into the egg and turn it, repeating this until the egg is incorporated into the rice and veggie mixture.

Mix together, plate up, serve and enjoy!

Recipe: Step by Step Pork and Egg Fried Rice

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 10 min | Yield: About 4 to 6 servings

  • 1-1/2 to 2 cups of leftover cooked rice
  • 2 tablespoons of peanut oil
  • 2 stalks (ribs) of green onion, sliced
  • 6 to 8 ounces of leftover pork roast, sliced thin
  • 2 toes (cloves) of garlic, minced
  • 1 tablespoon of low sodium soy sauce
  • 1 heaping teaspoon of light brown sugar
  • 1/4 to 1/2 a tomato, seeded and chopped
  • 1/2 cup of frozen peas
  • 2 large eggs, beaten
  • Salt and pepper, to taste

Arrange everything and have it ready to go. Heat the peanut oil in a heavy bottomed skillet or wok. Add the onion and the pork if you want to cook it a bit. If it is already cooked to desired doneness, add the pork in later just to warm it. Stir fry for a minute or two.

Add the garlic and stir fry for about a minute. Meanwhile blend together the soy sauce and brown sugar. Add to the skillet and cook an additional 2 minutes, stirring constantly.

Add the rice, tomatoes and peas and stir fry for about 2 to 3 minutes. If you did not add you leftover pork, add it here.

Make a well in the center of the rice mixture and pour in the eggs. Let them set slightly, then begin to scramble the eggs by moving them around a bit but still keeping them in the center of the skillet. Once the eggs set, drag the rice and veggie mixture into the middle and turn; repeat until all of the egg is incorporated into the rice mixture and everything is warmed through. Taste and add salt and pepper as desired. Serve and enjoy!

Bacon and Egg Fried Rice: Substitute 1/2 pound of roughly chopped bacon for the leftover pork. Saute first, in the peanut oil before proceeding with the rest of the recipe.


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©Deep South Dish
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Posted by on April 9, 2009
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  1. I do this a lot. It's so good and curbs my cravings for take out.

  2. Hi Kristin! I still love a good Chinese buffet - haven't been in awhile - so this sure does help to curb that craving, at least for a little while!

  3. This looks amazing. It's 9:20 a.m. and now I'm starving for Chinese. ;o)

    Joy <--via SITS

  4. I know, now I want Chinese and its 10am. I dont like onion and tomato but this looks really good.

  5. Wow - yum! I have never made fried rice. Now I want to!!

    Thanks so much for stopping by my blog yesterday!

  6. This looks so good. I've never had tomato in fried rice but will try it now. Thanks.

  7. Oh Mary that is so colorful and yummy looking. That picture makes me want to get started on that fried rice recipe NOW!!!

  8. Hey who says ya can't make up a batch of fried rice for brunch LOL??!! Have a great day ladies!

  9. Thanks for commenting on my blog. I'm now following yours..I'm a sucker for good easy recipes. :)

    Have a Good Friday. TTYL

  10. Hi Mya! Thanks for stopping by and visiting my world too!


    1. Well.... this is of course my version of fried rice and besides, it's only a tiny amount but it's pretty good - why not try it sometime, rather than just being anonymously critical?? Of course, they are optional. :)

  12. So I made kind of an abbreviated version of this Fried rice, to go along with my Baby Back Ribs (your recipe too) I will make a full version next time, it was YUMMY everyone in the house loved it, Ribs were the best I've ever made, way to cold up north here or I may have finished them on the Weber!!!! Been doin a lot of cookin from your page here, two soups (Pea, Senate Bean, also Red Beans and Rice, the week before),in the last week, also the Sweet Tea is the best I've EVER HAD!!! Thank You for such a GREAT COOKIN PAGE, so many YUMMY lookin recipes, which I plan to wade through, I'll keep ya posted on my progress!!! Mary THANKS AGAIN for such a wonderful page, Jeff

    1. Oh my goodness Jeff, you really made my day today!! I'm so glad that you're enjoying some of the recipes here & thank you SO much for the uplifting note!


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