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This is the African version of the Chinese-take out dish Pork Fried Rice. Anything involving rice and pork is likely to be a winner with a Chinese audience (or any audience that loves Chinese food).
So if you have a few friends that love Chinese food, this is the dish to prepare to show them your culinary skills.
What Is Fried Rice?
Fried rice originated in China during the Sui Dynasty and has become a popular stir-fried dish in many different countries and across cultures.
In its simplest terms, fried rice is exactly what its name implies: cooked rice that’s reheated with oil. Today, there are thousands of recipes and countless restaurant variations, regional specialties, and new twists on the old classics. This version of pork fried rice is our go-to when we want to use ground pork.
Ingredients For Pork Fried Rice
- Pork. A lean and scrumptious source of protein cut into small pieces. Pork pairs well with Asian flavors and helps make the rice more satisfying.
- Rice. Filling, delicious, and beloved by all. Rice soaks up all the delicious flavors in the sauce for a truly scrumptious final dish.
- Oyster Sauce. Delightfully sweet, sticky, and salty; this is an all-in-one flavor maker.
- Soy Sauce. Adds umami goodness and that can’t-miss fried rice flavor.
- Sesame Oil. Transformative! A little goes a long way.
- Bell Peppers. Crisp, sweet, and delicious in fried rice. Plus, with oodles of vitamins, bell peppers are a healthy addition too.
- Frozen Peas + Carrots. To keep things easy, I toss in a bag of frozen peas and carrots. They’re the perfect size, cook in a flash, and boost the overall nutrition.
- Garlic + Ginger. Important flavor builders.
- Butter. Don’t skip it! A touch of butter takes fried rice to the next level.
- Eggs. For an extra punch of protein.
Tips for Cooking Pork Fried Rice
There are two keys for great fried rice:
- Make sure the rice is chilled and dry. This keeps the grains from clumping together. When you add the rice to the skillet, stir it into the oil to separate the grains, then let it sit without stirring for a minute or two to develop some browning color. Great fried rice will have no clumped rice; individual grains mixed with the add-ins is what you’re going for!
- Make sure to cook the ingredients in the right order. Cook the pork first, remove from the skillet, then cook the onions, garlic, ginger, and frozen peas and carrots. Once those have cooked, remove them from the skillet, cook the rice and eggs, and then stir everything back together! Cooking in phases ensures you don’t burn any single ingredient.
Storage Tips
- To Store. Store fried rice in an airtight storage container for up to 3 days in the fridge.
- To Reheat. Reheat leftovers in a large skillet or wok on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze fried rice in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Fried Rice Recipes
Pork Fried Rice
Ingredients
- 4 eggs
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tsp sesame oil
- 4 cups cold cooked rice
- ½ cup frozen vegetable
- 1 lb pork belly
- 5 cloves garlic minced
- 1 tbsp ginger
- 1 bouillon cube
Instructions
- Boil the pork belly with the garlic, ginger and cube for 30 mins. Fry carefully and set aside.
- Beat the eggs with 1/2 tsp. sesame oil. Heat up a non-stick frying pan and add 1 tablespoon. of oil. Pour in the eggs and swirl around to coat the bottom of the pan. When set, flip over onto a chopping board and cut into small pieces.
- Heat up a wok and add 2 tablespoon of oil. Add the chopped onion and bell pepper and fry for 3 minutes.
- Add the rice, and frozen vegetable and soy sauce. Fry on high heat for about 5 minutes or until the rice is hot and fragrant.
- Add the eggs and fried pork. Stir for a minute then turn the heat off. This is now ready to serve.
