Description
Leftover roast pork fried rice brings comfort and flavor to your kitchen, turning simple ingredients into a delicious meal. Crispy rice, tender pork, and savory seasonings create a quick, satisfying dish you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups chopped roast pork
- 2 eggs, beaten
Grains and Vegetables:
- 4 cups cold cooked rice
- 1 cup peas and carrots, thawed
- 1 onion, diced
- 2 cloves garlic, minced
- 2 spring onions, sliced
Sauces and Seasonings:
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- Salt and pepper
Instructions
- Crack eggs into a heated, lightly oiled skillet and swiftly scramble until just set, then transfer to a separate plate.
- In the same skillet, sauté diced onions and minced garlic over medium heat until translucent and fragrant, approximately 2-3 minutes.
- Introduce chopped roast pork and mixed vegetables to the pan, stirring constantly to distribute heat evenly and warm ingredients thoroughly.
- Spread cold rice across the skillet’s surface, allowing it to develop a golden, crispy bottom layer for enhanced texture, about 2-3 minutes.
- Drizzle soy sauce and oyster sauce across the rice, gently folding to ensure uniform seasoning and coating of all ingredients.
- Reintegrate the previously scrambled eggs, breaking them into smaller pieces and mixing throughout the rice mixture.
- Garnish with freshly sliced spring onions for a vibrant, aromatic finish.
- Transfer to serving plates immediately while piping hot, ensuring maximum flavor and optimal texture.
Notes
- Ensure rice is cold and day-old for best texture and to prevent clumping during stir-frying.
- Dice pork into uniform small pieces to guarantee even heating and consistent flavor distribution.
- Use high heat and a wok or large skillet to achieve that signature crispy rice edge and prevent steaming instead of frying.
- Customize vegetable mix based on what’s in your fridge, making this a flexible weeknight meal solution for using up leftovers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 110 mg