Egg Fried Rice with Sliced Pork

Egg Fried Rice with Sliced Pork

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Make your own vibrant and flavorful egg fried rice. This dish is topped with pork and fresh vegetables that will make you want to forget about takeout.

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Chicago

Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4 servings

Ingredients

  • 3 tablespoons soy sauce
  • 5 teaspoons rice vinegar
  • 1 tablespoon sesame oil
  • 1/4 teaspoon sugar
  • 1/4 cup solid vegetable shortening
  • 3/4-pound Chinese barbecued pork, cut into 1/3-inch slices
  • 1/2 cup frozen peas, thawed
  • 2 large shiitake mushrooms, stems discarded and caps thinly sliced
  • 1 carrot, cut into 1/3-inch dice
  • 1 head baby bok choy, halved lengthwise and thinly sliced crosswise
  • 4 large eggs, lightly beaten
  • 6 cups cold cooked short-grain rice
  • 2 scallions, thinly sliced
  • Ground pepper and salt, to taste
  • 1/4 cup pickled ginger

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Directions

In a mixing bowl, stir in the sesame oil and sugar and soy sauce with the rice vinegar.

Heat a very large skillet over high heat and shortening and let melt. Add the diced pork and stir-fry for 1 minute. Add the peas, mushrooms, and bok choy and stir-fry until tender. Add the eggs, mix and scramble just until they are set and hardened.

Stir in the cooked rice, scallions, pepper and soy sauce mixture and stir-fry until the rice is hot. Remove from the heat and spoon the rice onto a dish. Top with the sliced pork and serve.


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