Name: Pork Fried Rice
Prep time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tbsp. toasted sesame oil; 3 green onions, thinly sliced (dark green parts separated); 1 lb. ground pork; 1 tbsp. minced fresh ginger; 2 garlic cloves, minced; 3 c. frozen or leftover cooked white rice, thawed; 1 (16-ounce ) bag frozen mixed vegetables (such as peas, carrots, green beans and corn), thawed; 1/3 c. low-sodium soy sauce; 3 tbsp. oyster sauce; 4 large eggs; 1/2 tsp. kosher salt; 1 tbsp. vegetable oil; 1 tsp. red pepper flakes

Step 1Heat the sesame oil in a large deep skillet over medium-high heat. Add the white and light green scallion parts and cook, stirring, until softened, 2 to 3 minutes. Add the pork, ginger and garlic and cook, breaking up the meat with a wooden spoon, until the pork is cooked through and no longer pink, 5 to 6 minutes.

Step 2Add the rice, vegetables and ¼ cup water to the skillet and cook, stirring, until warmed through and the water has evaporated, about 2 minutes. Add the soy sauce and oyster sauce and stir until fully combined and the rice is no longer wet, 4 to 5 minutes.

Step 3In a medium bowl, whisk together the eggs and salt. Push the fried rice to the outer edges of the skillet, leaving space in the center of the pan. Reduce the heat to medium. Add the vegetable oil to the center of the pan, then add the eggs. Cook, undisturbed, until slightly set, about 1 minute. Gently scrape up the eggs from the bottom of the skillet and stir until fully cooked. Stir the eggs into the fried rice.

Step 4Divide the fried rice among bowls and top with the red pepper flakes and the dark, green onion parts.

Ingredients

Directions

Pork