Roast Pork Or Chicken Fried Rice Recipe

Rinse the rice under cold water until runoff is mostly clear to remove excess starch. Drain well.

Combine rinsed rice, 2 1/2 cups water and 1/2 tsp salt in a medium saucepan. Add 1 tbs neutral oil and stir once to distribute. Bring to a boil over medium-high heat, then reduce to low, cover and simmer 15 minutes, or until water is absorbed and rice is tender.

Remove from heat and let stand, covered, 10 minutes. Fluff with a fork, then spread the rice on a rimmed sheet pan or shallow tray to cool. Refrigerate for at least 1 hour (overnight preferred) so the grains firm up — this prevents mushy fried rice.

Marinate

Cut the pork or chicken into 1/2-inch pieces. In a bowl combine 2 tbs soy sauce, 1 tbs hoisin (or oyster) sauce, 1 tsp brown sugar, 1/2 tsp grated ginger, 1 tsp minced garlic, 1/2 tsp sesame oil and 1/4 tsp black pepper. Add the meat, toss to coat, and marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

Roast (or pan-sear option)

Preheat oven to 425°F (220°C). Place marinated meat on a foil-lined baking sheet and roast 12–18 minutes (pork) or 10–14 minutes (chicken), turning once, until internal temp reaches 145°F for pork or 165°F for chicken and edges are slightly caramelized. Alternatively, heat 1 tbs vegetable oil in a skillet over medium-high heat and sear the meat 3–5 minutes per side until cooked through and caramelized. Remove meat from oven or skillet and let rest 5 minutes, then chop into bite-sized pieces if necessary.

Crack the 2 eggs into a small bowl and beat lightly with a pinch of salt. Heat 1 tbs neutral oil in a large wok or heavy skillet over high heat until shimmering.

Pour the beaten eggs into the hot wok and swirl to make a thin omelet. Cook 30–45 seconds until just set, then transfer to a cutting board, roll and slice into thin ribbons (or chop). Set aside.

Wipe the wok if needed, then heat remaining 1 tbs neutral oil over high heat. Add diced onion and sauté 1–2 minutes until starting to soften. Add minced garlic and minced ginger and cook 20–30 seconds until fragrant.

Add the peas and carrots and stir-fry 1–2 minutes until heated through but still bright and slightly crisp. Push vegetables to the side of the wok to make space for rice.

Increase heat to high. Add the chilled rice to the center of the wok (break up any clumps) and spread so it contacts the hot surface. Let rice sit 30–45 seconds undisturbed to develop a slight crust, then stir-fry and toss with the vegetables for 1–2 minutes.

Return the cooked meat to the wok along with the sliced egg and most of the sliced scallions (reserve a small amount for garnish). Stir to combine and distribute evenly.

Pour the sauce mixture (3 tbs light soy sauce, 1 tsp dark soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1/4 tsp white or black pepper, and 2 tbs chicken broth or water) evenly over the rice. Toss vigorously for 1–2 minutes so the rice is evenly seasoned and heated through. Taste and adjust — add a splash more soy for saltiness or a pinch of sugar if needed.

If you like a little toasted finish, drizzle the 1/2 tsp toasted sesame oil over the rice and toss once.

Turn off the heat and transfer the fried rice to a serving platter or individual bowls. Garnish with remaining scallions and serve immediately.