Ground Pork Fried Rice

Method7 steps · about 15 min

1. 1

   Step 1: Heat 1 tbsp of the peanut oil in a large nonstick skillet over medium-high heat. Add the ½ lb ground pork, break it apart and cook about 2–3 minutes until browned, continuing until the ground pork reaches 71°C (160°F). Reserve 1 tbsp peanut oil for the eggs in step 5.

   Brown ground pork · 3 minUses 1 tbsp oil for pork · ½ lb ground pork

   
2. 2

   Step 2: Add all 3 chopped green onions, 3 minced garlic cloves and 2 tbsp of the oyster sauce to all the cooked pork and pan contents from step 1. Stir-fry about 1 minute to combine.

   Combine pork and aromatics · 1 minUses All the cooked pork and pan contents from step 1 · 3 green onions, chopped · 3 garlic cloves, minced · 2 tbsp oyster sauce for pork

   
3. 3

   Step 3: Add all 3 cups cooked, chilled rice (3 cups) to all the seasoned pork and aromatics from step 2. Reduce to medium and stir-fry about 1–2 minutes to separate the grains and mix. If the rice looks dry, add a little more peanut oil from the listed 2–3 tbsp supply, keeping the reserved 1 tbsp for step 5. Add the remaining 1 tbsp oyster sauce and all the 1 tbsp soy sauce; stir well.

   Separate and fry the cooked rice · 2 minUses All the pork, onions, garlic and first oyster-sauce draw from step 2 · 3 cups safely refrigerated cooked long- or medium-grain rice · A little additional peanut oil only if rice is dry; reserve 1 tbsp for eggs · Remaining 1 tbsp oyster sauce · 1 tbsp soy sauce

   
4. 4

   Step 4: Add all the 1 cup frozen mixed vegetables to all the pork fried rice from step 3. Stir-fry about 1 minute initially, continuing until the vegetables are thawed and hot throughout.

   Warm frozen vegetables — first checkpoint · 1 minUses All the pork fried rice and seasonings from step 3 · 1 cup frozen mixed vegetables (carrots, peas and corn)

   
5. 5

   Step 5: Move all the pork, rice and vegetables from step 4 to one side of the pan. Add the reserved 1 tbsp peanut oil to the cleared side, followed by all 3 beaten eggs. Let the bottom set briefly, then scramble and cut into smaller pieces with a spatula. Mix into the rice and continue until the eggs are fully set and the reheated rice reaches 74°C (165°F).

   Uses All the pork, rice and vegetables from step 4 · Reserved 1 tbsp oil for eggs · 3 eggs, beaten

   
6. 6

   Step 6: Once the dish from step 5 is fully cooked and hot throughout, taste and add salt only if needed. Mix well. For slightly crisp rice, optionally leave it against the hot pan without stirring for 20–30 seconds.

   Optional crisp rice finish · 1 minUses All the fully cooked rice mixture from step 5 · Salt, only as needed to taste

7. 7

   Step 7: Add the 2 tsp toasted sesame oil to all the seasoned fried rice from step 6 and mix again. Serve promptly as 4 main or side servings. Refrigerate leftovers in shallow containers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the seasoned fried rice from step 6 · 2 tsp toasted sesame oil for finishing