Pork Fried Rice



This recipe is a great all-in-one meal for any night of the week. You can use leftover rice and leftover roast pork to make this dish, which makes it even easier and faster to make, or you can make it all fresh. Chicken is also a great substitute for the pork.

3 1/2 – cups cooked rice
2 – eggs
1 – lb. pork cutlet
2 – scallions
1 – cup frozen green peas
1/2 – tsp. Adobo seasoning
3 – tbls. low-salt soy sauce
1 – tbls. sesame oil
3 – tsp. hoisin sauce

Marinade for pork:
2 – tbls. low-salt soy sauce
2 – tbls. cornstarch

Soak the raw rice in water for about 10 minutes to reduce the starch, then drain and cook it according to package directions. Be sure to add a little salt to the water. While the rice is cooking, make thin, diagonal slices of the pork and place in a bowl.  Mix together the marinade and add it to the sliced pork. Cover and let it marinate about 10-15 minutes.

Whisk the eggs in a bowl. Heat a little canola oil in a large skillet and add the eggs. Let cook about 20 seconds and then mix with a fork to form small pieces. Remove the egg from the skillet and set aside. Add a little more oil to the skillet and add the carrot and Adobo seasoning. Cook about 3 minutes, stirring often. Push the carrots to one side, add the pork and cook until the pork is no longer pink. This should only take about 3 minutes. Add the peas, soy sauce, hoisin sauce and sesame oil. Mix well and cook another 2 minutes. Add the cooked rice, scallion, and cooked egg, mix through and cook about one minute more.

Serve immediately.
Makes 4 servings


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