Pork Fried Rice Side Recipe

Rice & Beans

1. 1

   Gather and prep all ingredients: ensure the rice is cold or day-old, dice the pork, finely chop the onion, mince the garlic, beat the eggs and have the peas ready. Set aside green onions for garnish.

2. 2

   Cook pork

   Heat a large wok or skillet over medium-high heat and add 1 tablespoon of neutral oil. Add the pork and cook, stirring, until browned and cooked through, about 4–6 minutes. Remove pork from the pan and set aside.

3. 3

   Scramble eggs with pork

   In the same pan, if needed add a touch more oil. Pour in the eggs and scramble until just set; break into small pieces and mix with the cooked pork.

4. 4

   Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent and fragrant, about 2 minutes.

5. 5

   Stir in the diced carrots and frozen peas. Cook for 2–3 minutes until the vegetables are tender but still bright.

6. 6

   Add the cooked rice to the pan. Break up any clumps with the spatula and stir-fry, cooking until the rice is heated through and lightly seared, about 3–5 minutes.

7. 7

   Season and combine

   Return the pork and eggs to the pan. Drizzle with soy sauce and sesame oil, then toss everything together until evenly coated and well combined. Adjust with a pinch of salt or pepper if desired.

8. 8

   Finish with the sliced green onions sprinkled on top. Serve the pork fried rice hot as a flavorful side dish.