Ground Pork Fried Rice with Scallions

• 2 cups cooked jasmine rice, cold
• 1 tablespoon vegetable oil
• 1/2 pound ground pork
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1/2 cup frozen peas and carrots blend
• 3 green onions, thinly sliced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• 2 tablespoons toasted sesame seeds (optional)
• Salt to taste

Steps

1. 1 Heat vegetable oil in a large skillet or wok over medium-high heat.
2. 2 Add ground pork and cook until browned, breaking up any clumps.
3. 3 Stir in minced garlic and cook for another minute until fragrant.
4. 4 Push the pork to one side and pour beaten eggs into the pan, scrambling them until just cooked.
5. 5 Add peas and carrots, and cook for 2-3 minutes until heated through.
6. 6 Add cold rice to the pan, breaking up any clumps with a spatula.
7. 7 Stir in soy sauce, sesame oil, and white pepper. Toss to combine and heat through.
8. 8 Garnish with sliced green onions and sesame seeds if desired.
9. 9 Taste and adjust seasoning with salt if needed.

Equipment

• large skillet or wok
• spatula

Variations

• Add diced ham for a classic flavor
• Substitute ground turkey for a leaner option

Substitutions

• Use brown rice for a whole grain option
• Substitute oyster sauce for soy sauce for a richer flavor

Pairings

• Spring rolls
• Miso soup

Nutrition

Tips

• Using cold, day-old rice is key to getting that classic fried rice texture.
• Feel free to adjust the amount of white pepper to your spice preference.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or oil to restore moisture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a fried egg on top
• Pair with a simple cucumber salad

FAQ