Pork and Vegetable Fried Rice
- Total Time
Fried rice is best made from cold cooked rice, so it’s best to purchase the rice from your favorite Chinese takeout the day before you need it and refrigerate.
uncooked lean pork tenderloin½ pound(s), cut into 1⁄4-inch dice
oyster sauce2 Tbsp
ginger root2 tsp, fresh, peeled and minced
garlic clove(s)1 clove(s), medium, minced
dark sesame oil2 tsp
canola oil2 tsp
uncooked scallion(s)6 medium, thinly sliced diagonally
uncooked carrot(s)1 medium, cut into 1⁄4-inch dice
egg(s)1 large, lightly beaten
cooked white rice2 cup(s), cold
low sodium soy sauce1 Tbsp
frozen green peas1 cup(s)
- Combine the pork, 1 tablespoon of the oyster sauce, the ginger, garlic, and 1 teaspoon of the sesame oil in a small bowl; set aside.
- Heat the canola oil in a large nonstick skillet over medium-high heat. Add the pork mixture and cook, stirring constantly, until the pork begins to brown, about 3 minutes.
- Reserve 2 tablespoons of the chopped scallions for garnish. Add the remaining scallions and the carrot to the pork in the skillet. Cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the egg, stirring quickly and constantly with a wooden spoon until the egg begins to set, about 2 minutes.
- Stir the rice, soy sauce, the remaining 1 tablespoon oyster sauce, and the remaining 1 teaspoon sesame oil into the skillet. Cook, stirring frequently, until the rice is heated through, about 5 minutes. Stir in the peas and cook, stirring, until heated through, about 2 minutes. Serve sprinkled with the reserved 2 tablespoons scallions. Yields 1 cup per serving.