Sautéed Pork and Egg Fried Rice

A quick and savory fried rice dish featuring tender ground pork, scrambled eggs, and frozen vegetables, all coated in an umami-rich soy-sesame sauce.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: Chinese
• Difficulty: Easy
• Cost: $3.85/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• quick
• savory
• stir-fry
• budget-friendly
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound ground pork
• 2 eggs (whisked)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 4 cup white rice (cold, day-old)
• 1.5 cup frozen mixed vegetables
• 0.25 cup soy sauce
• 1 tablespoon sesame oil
• 2 green onions (sliced)
• 0.25 teaspoon black pepper (freshly ground)
• 0.25 teaspoon salt

Instructions

1. Heat 1/2 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease and remove the pork from the skillet, setting it aside.
2. Add the whisked eggs to the hot skillet and scramble them, pushing them to one side, for 1-2 minutes until cooked. Transfer the eggs to the plate with the pork.
3. Add the remaining 1/2 tablespoon of olive oil to the skillet. Add the minced garlic and grated fresh ginger and sauté for 30 seconds until fragrant.
4. Add the cold, day-old white rice and frozen mixed vegetables to the skillet. Stir-fry for 3-5 minutes, breaking up any clumps of rice, until the vegetables are tender-crisp.
5. Return the cooked ground pork and scrambled eggs to the skillet. Pour in the soy sauce and sesame oil. Stir well to combine all ingredients and coat evenly with the sauce.
6. Season with salt and black pepper. Stir in the sliced green onions just before serving. Serve hot.

Notes

Using day-old, cold rice is key for the best fried rice texture, as freshly cooked rice can be too moist.

Nutrition (per serving)

• Calories: 535
• Protein: 34.2 g
• Carbohydrates: 54.1 g
• Fat: 20.3 g
• Fiber: 2.8 g
• Sodium: 1280 mg
• Saturated Fat: 6.8 g
• Sugar: 3.5 g
• Cholesterol: 165 mg