Pork Fried Rice
Cold jasmine rice, caramelized pork, crisp vegetables, scrambled eggs, and a savory homemade fried rice sauce all come together hot and fast on the griddle. The trick is simple: use chilled rice, work over plenty of heat, and let the sauce reduce on the griddle before folding everything together. That’s some good groceries.
PREP25 minutes | COOK15 minutes | TOTAL40 minutes* | SERVES6–8 |
Ingredients
For the rice
· 2 cups (370 g) uncooked jasmine rice
· 2 cups (475 ml) water, or the amount recommended by your rice cooker
· 2 teaspoons (6 g) chicken bouillon powder
· 1 teaspoon (5 ml) avocado oil
For the pork
· 1 pound (454 g) boneless pork loin, cut into small cubes
· 1 tablespoon (15 ml) low-sodium soy sauce
· 1 teaspoon (5 ml) dark soy sauce
· 1 teaspoon (3 g) mushroom seasoning powder
· 1/2 teaspoon (1.5 g) garlic powder
· 1/2 teaspoon (1 g) onion powder
For the fried rice sauce
· 1/4 cup (60 ml) low-sodium soy sauce
· 1 tablespoon (15 ml) dark soy sauce
· 1 tablespoon (15 ml) Shaoxing wine or rice wine vinegar
· 2 tablespoons (30 ml) oyster sauce
· 2 teaspoons (6 g) chicken bouillon powder
· 1–2 teaspoons (4–8 g) granulated sugar, to taste
· 1/2 teaspoon (1 g) ground white pepper
· 2 garlic cloves, minced (about 2 teaspoons / 6 g)
· 2 teaspoons (10 g) grated fresh ginger
For the griddle
· 1 medium red bell pepper, finely diced (about 1 cup / 150 g)
· 6 green onions, sliced, white and green parts separated (about 1 cup / 100 g total)
· 1 1/2 cups (210 g) frozen peas and carrots
· 3 large eggs, lightly beaten
· 2 tablespoons (30 ml) avocado oil, divided, plus more as needed
· 2 tablespoons (28 g) unsalted butter
· Kewpie mayonnaise and sriracha, for serving (optional)
Instructions
1. Cook and chill the rice. Add the jasmine rice, water, chicken bouillon powder, and avocado oil to a rice cooker. Cook according to the appliance directions. As soon as it finishes, remove the lid to release the steam. Spread the rice in a thin layer on a lightly oiled, foil-lined sheet pan and let it cool. Transfer to a covered container and refrigerate overnight, or chill for at least 2 hours until cold and fairly dry.
2. Marinate the pork. Combine the cubed pork with the low-sodium soy sauce, dark soy sauce, mushroom seasoning, garlic powder, and onion powder. Toss well and let it stand for 15–20 minutes while the griddle heats.
3. Mix the sauce. Whisk together the low-sodium soy sauce, dark soy sauce, Shaoxing wine, oyster sauce, chicken bouillon powder, sugar, white pepper, garlic, and ginger. Set aside.
4. Preheat the griddle. Heat the griddle over medium heat to about 325–350°F (163–177°C). Add about 1 tablespoon (15 ml) avocado oil.
5. Cook the vegetables. Add the diced bell pepper and the white and light-green parts of the green onions. Cook for 2–3 minutes, tossing often, until slightly softened and beginning to brown. Move the vegetables to a cooler area of the griddle.
6. Cook the pork. Increase the heat to medium-high or high. Add the pork in a single layer and press it against the griddle for good contact. Leave it undisturbed long enough to brown, then toss and continue cooking for 4–6 minutes, or until well caramelized and the thickest pieces reach at least 145°F (63°C). Move the pork beside the vegetables.
7. Scramble the eggs. Add a small splash of oil to an open section of the griddle. Pour on the beaten eggs, scramble just until softly set, and chop them into bite-size pieces. Move them to the cooler side.
8. Fry the rice. Add the remaining avocado oil and the butter to the hot center of the griddle. Add the cold rice, breaking apart any clumps with the spatulas. Toss and spread the rice so the grains become coated with fat. Fry over high heat for 3–5 minutes, stirring occasionally, until hot and lightly toasted.
9. Add the peas, carrots, and pork. Fold the frozen peas and carrots, cooked vegetables, eggs, and pork into the rice. Toss for 1–2 minutes, until the vegetables are hot.
10. Reduce the sauce. Push the fried rice outward to make a well in the center. Pour about two-thirds of the sauce directly onto the bare griddle. Let it bubble and reduce for 20–30 seconds, then fold the rice into it. Add more sauce only as needed and toss until the rice is evenly seasoned and colored.
11. Finish and serve. Turn off the heat and fold in most of the sliced green onion tops. Taste and adjust with additional sauce if needed. Garnish with the remaining green onions and serve hot, with Kewpie mayonnaise and sriracha if desired.
Hussey’s Tips for Better Fried Rice
· Cold rice matters. Fresh, steamy rice is more likely to turn soft or clump together. Spreading it on a sheet pan helps it cool and dry quickly.
· Preheat before the food hits the griddle. You want an immediate sizzle so the ingredients brown instead of steaming.
· Dark soy sauce is mainly there for the deep color. Low-sodium soy sauce carries most of the salty, savory flavor.
· Do not dump in all the sauce automatically. Reduce some in the center well, fold it through, taste, and add more only if the rice needs it.
· Keep the pieces small. Finely diced pork and vegetables distribute better, cook quickly, and give you a little of everything in each bite.
Storage and Reheating
Storage: Cool leftovers promptly and refrigerate in an airtight container for up to 4 days.
Reheating: Reheat on a hot griddle or in a skillet with a small splash of oil until steaming hot throughout. Add a teaspoon or two of water if the rice seems dry.
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