Many people think that ordering Chinese takeout on a hectic night is a quick way to solve the dinner problem. But soon, those same people are forced to wait patiently for their order to be delivered. It could take 45 minutes or longer for that order of pork fried rice to arrive! But with my simple recipe, you can prep it and cook it super fast. So fast that you’ll have eaten it all up before that delivery guy would have ever shown up.
Ingredients for pork fried rice
The best rice for fried rice
Tips for creating “leftover” rice for fried rice
What pan to use?
You don’t need a wok for the best pork fried rice. The key is to use enough oil and cook the rice long enough so that it’s fully toasted. I prefer a carbon steel pan (that’s what’s in my photos) but you can use a nonstick skillet or cast iron pan too. For a healthier version that involves less oil, go with the nonstick skillet. If you want that perfect crispy texture for your pork fried rice, though, use a cast iron or carbon steel pan. For either of those two, you’ll need several extra tablespoons of oil to keep the food from sticking to the pan. Of course, feel free to pull out your wok if you prefer. The smoky wok hei will make the pork fried rice even more irresistible!
Ingredients
Why frozen veggies?
You’ll also notice my recipe below calls for a cup of mixed vegetables. You can use whichever kind you like but I urge you, if you want the cooking to be fast, to use your frozen veggies here. For pork fried rice, frozen veggies work the best because there’s no thawing or chopping. You can simply toss them in. While I love fresh veggies for my stir-fry dishes, when it comes to fried rice, you use what you’ve got and frozen veggies blend seamlessly into the recipe.
Mise en place
Your table should have these items when you’re ready to cook: Rice (fluffed), frozen veggies, ground pork, aromatics, beaten eggs, soy sauce, and sesame oil. I usually do not measure out soy sauce and sesame oil, but directly pour them from the bottle instead. But do measure them out if you’re unsure about the quantity to use. For oyster sauce, make sure to pour it out in advance because it is usually in a glass bottle and it can be extremely difficult to pour out!
Cooking pork fried rice
Cooking pork fried rice is super easy: That’s it!
Get the perfect egg texture
Perhaps the best part of pork fried rice, or any fried rice for that matter, is the bits of eggs mixed in. The best way to get that Chinese takeout texture and flavor is to cook your beaten eggs halfway through before adding the rice. By doing this, you get those great chunks of scrambled egg along with crispy egg-coated rice for all that beautiful flavor. This pork fried rice really makes getting a takeout-quality meal on the table in no time a delicious experience. I hope you try it tonight!
More fast and easy takeout recipes
Honey Garlic Shrimp3-Ingredient Egg Fried RiceChinese Beef Chow MeinBlack Pepper Chicken15-Minute Garlic Noodles
