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Mmmmm… Pork Fried rice
About This Recipe:
Who doesn’t love a good, hearty scoop of fried rice? It’s so hearty, flavorful, and satisfying and makes a really great weeknight dinner option.
I honestly think this pork fried rice will make you rethink buying it from a restaurant. It’s that good! It’s a great way to use leftover rice, and is a really easy dinner to pull together on a busy night.
I recommend reading the instructions through once before starting to cook. I have lots of little tips in there that will optimize your cooking time and let you whip out this fantastic recipe in 30 minutes or less! Seriously, that’s how long it took me when I made it tonight.
Note: I’m assuming you’re using leftover rice… add another 30ish minutes if you’re cooking the rice fresh.
Why This Recipe ROCKS:
Fried Rice is a great way to use leftover rice and meat! This recipe uses smoked sausage, but you can totally use diced up a leftover chicken breast or roast beef.
Fried Rice is an easy way to use frozen vegetables. I seriously can’t imagine life without those glorious, steamable packets of frozen mixed vegetables. They’re so versatile and I use them in many of my recipes – like my Korean Beef and Veggies!
Fried Rice reheats really well – at least mine does. There’s a good amount of moisture in the recipe which keeps the rice from drying out and makes it perfect for leftovers the next day.
Check out the notes at the bottom of the recipe card for some seasoning tweaks and some other substitution ideas!
I hope you enjoy this Pork Fried Rice! If you have questions, please comment below. As always, I would love feedback and your reviews of the recipe!
Pork Fried Rice
This pork fried rice will make you rethink buying it from a restaurant. It's that good! It's a great way to use leftover rice, and is a really quick dinner to pull together on a busy night.
(Read the Instructions before starting, because I give you tips to optimize your cooking time.)
Ingredients
- 6 cups COOKED Rice
- 14 oz Pork Smoked Sausage (1 Link)
- 1/2 Yellow Onion, diced
- 1 T. Olive Oil
- 1 T. Sesame Oil*
- 1 bag Frozen Mixed Veggies
- 1 tsp. Garlic, minced
- 1 tsp. Ginger, minced (optional)
- 4 Eggs
- 1/4 c. Soy Sauce**
Instructions
- If you don't have any leftover white rice, go ahead and cook your rice in whatever method you normally cook it. You'll need about 6 cups of cooked rice, which is about 2 cups of dry rice. This part doesn't have to be exact, you can adjust as desired.
- Dice the smoked sausage into little bite sized pieces. (I usually slice it into disks then quater them.)
- Dice the yellow onion into 1/4" pieces. They cook faster when they're smaller.
- Heat the olive oil and sesame oil in a large frying pan (or a Wok if you have one) on medium to medium-high heat. Add the diced sausage and onion. Stir and cook until the onions are soft and transluscent. I like them a bit caramelized, which usually takes about 8-10 minutes when they're cut small.
- While that is cooking, microwave the mixed veggies in their steam pouch for about 4 minutes. This pre-cooks them and speeds up the cooking process for the whole dish.
- Add the minced garlic and ginger. Stir and cook for a minute or so.
- Add the pre-cooked mixed veggies. Stir and cook for about 3-4 minutes.
- While that is cooking, crack the eggs into a bowl and scramble them well. If your rice is leftover, pop the rice into the microwave to preheat it a bit.
- When you are satisfied with the cooked-through-ness (technical term 😉 ) of the meat/veggies, you can add the egg. To do this, push the meat/veggies to the sides of the pan, leaving a "hole" in the middle. Pour the eggs into this "hole", and stir the eggs a little as they start to cook - basically just making scrambled eggs in the "hole". Once the eggs are mostly cooked through (still a bit wet), start stirring everything together in the pan.
- Now you can dump your warm rice into the pan. Drizzle the soy sauce over it, then stir everything together. The eggs should coat the rice a little, the soy sauce should disperse throughout the dish so it's a nice light brown, and the rice should absorb all the delcious goodness from the meat and veggies.
- Heat everything until the rice is hot. Serve right away!
Notes
* If you don't have sesame oil, you can just use all olive oil. The sesame oil adds a nutty, authentic feel to the dish. I use it in all of my Asian dishes.
** Use less and/or low-sodium Soy Sauce if you are watching your sodium intake.
Tips:
- Customize as desired. You can do more veggies, different veggies, no meat, different meat, more/less eggs, etc. This is just the combination that we find to be most flavorful, filling, not-at-all dry, and reheats well.
- I love to add a teaspoon of chili garlic sauce - adds a little kick! Add it at the same time you add the garlic and ginger.
- The ginger is optional, but adds some nice flavor. I love those tubes of minced ginger from the refrigerated produce section - SO much easier than mincing it by hand.
- Add some chopped green onion on top when serving for a little freshness!
P.S. The cook time assumes you're using leftover rice. Add about 30ish minutes if you're cooking it fresh.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 505Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 13gCholesterol 189mgSodium 770mgCarbohydrates 48gFiber 2gSugar 1gProtein 29g
This Nutritional information was calculated by Nutritionix.com based on the above ingredients list, and is provided as an estimation. Actual results may vary based on brands of ingredients and measurement accuracy.
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