Rinse 2 cups long-grain rice under cold water until the water runs mostly clear. In a medium saucepan combine rinsed rice and 2.5 cups water. Bring to a boil, reduce heat to low, cover and simmer 15 minutes (or until water is absorbed). Remove from heat and let sit, covered, 10 minutes. Spread rice on a rimmed tray or cool in the fridge uncovered for at least 30 minutes if time allows — cold, dry rice fries better.

Cook rice

In a small bowl combine 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp dark soy sauce, 0.5 tsp sugar and 0.5 tsp white pepper. Separate and beat 2 eggs in a small bowl. Slice olives, finely chop onion, mince garlic, and slice green onions (whites and greens kept separate).

Prepare sauces and aromatics

Heat a large wok or wide skillet over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add the 12 oz minced pork, breaking it up with a spatula. Season lightly with 1/4 tsp kosher salt. Cook 5–7 minutes until pork is browned and most moisture has evaporated. Push pork to one side of the wok.

Brown the pork

Add another 1 tablespoon oil to the cleared side of the wok. Add the chopped onion and the white parts of the green onions; sauté 2–3 minutes until softened. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned. Stir together with the pork and add the sliced olives; cook 1–2 minutes to warm the olives and let flavors combine.

Sauté aromatics

Push the pork-olive mixture to the side. Add remaining 1 tablespoon oil to the empty area, pour in the beaten eggs and let sit 10–15 seconds, then gently scramble until just set but still moist. Mix scrambled eggs into the pork and olive mixture.

Scramble eggs

Increase heat to high. Add the cooled cooked rice (break up any clumps) to the wok. Toss or stir-fry everything vigorously for 2–4 minutes until rice is heated through and grains separate. Drizzle the prepared sauce mixture evenly over the rice and continue to stir-fry 1–2 minutes, ensuring sauce coats rice and pork evenly. Taste and adjust seasoning: add up to 1/4 tsp more kosher salt if needed.

Fry rice

Turn off heat and stir in 1 tsp sesame oil and the green parts of the sliced green onions. Give a final toss. Transfer fried rice to a serving bowl or plates. Serve hot with lime or lemon wedges on the side for brightening, if desired.

Finish and serve

uncooked long-grain white rice

water

vegetable oil

ground (minced) pork

small yellow onion, finely chopped

garlic cloves, minced

large egg

green onions (scallions), thinly sliced

pitted green olives, sliced

soy sauce

oyster sauce

fish sauce

dark soy sauce (or extra soy)

sesame oil

white pepper

granulated sugar

kosher salt

lime or lemon wedges (optional, for serving)

Minced Pork & Olive Fried Rice

Make Minced Pork & Olive Fried Rice Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Minced Pork & Olive Fried Rice Recipe

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