Ohhh yeah, my friends. We’re getting all up in this Quick Pork Fried Rice’s business. And it’s such a wonderful and delicious place to be. Actually, I’d rather be savoring every last bite of it, but if gawking at it is my only option, I’ll take it.
Whenever we make anything that involves sticky rice (which happens a lot at our house), we always double the rice so we can have some leftover for fried rice. What I love about fried rice is that we usually have most of the ingredients in our kitchen. All handy dandy like that. And I’ll bet you do, too.
This Quick Pork Fried Rice is a favorite at our house cuz it’s easy to make and SOOOOOO yummy. I’d call it a takeout fake-out, but plain old takeout’s got nothin’ on this stuff. Plus, in the time it would take you to call a Chinese restaurant, place your order, and pick it up, you could whip this up. Twice. Crunchy carrots, tender peas, savory scrambled egg, and salty pork all combine in this bowl of pure deliciousness that’s bound to become a fast weeknight favorite. On those crazy busy nights, just call up this recipe. You might want to put it on speed dial. 😉
- 3 eggs
- 1 tsp butter
- 1 Tbsp canola oil
- 1 lb. ground pork
- ½ large onion, chopped
- 2 cups carrots, sliced
- 1 cup frozen peas, placed in a bowl of cold water to thaw
- 3 cups cooked sticky rice (we use Calrose)
- ⅓ cup soy sauce
- 3 Tbsp oyster sauce
- 2 tsp (2 cloves) minced garlic
- In a small bowl, beat eggs. Set aside.
- In a medium skillet, melt butter over medium heat. Add eggs and scramble until set and no longer runny. Remove from heat and chop.
- In a large skillet or wok, heat oil over medium-high heat. Add pork and cook, crumbling, until it just starts to brown.
- Add onion and carrots and saute, tossing frequently, until carrots are fork-tender.
- Drain peas and add to pork and veggie mixture.
- Add rice, soy sauce, oyster sauce, and garlic, stirring to combine. Continue to cook and stir well until heated through.
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