One of my families favorite and easiest meal items is fried rice. While this recipe may not be a “true” fried rice as the rice isnt actually fried, it still gives you the flavors and textures you want from a fried rice. And with the addition of ground pork – it becomes an all inclusive #onepan meal with lots of protein. You are gonna really enjoy my recipe for #OnePan Pork Fried Rice.
This is one of those recipes that you likely have most of it on hand. I usually keep a few pounds each of ground meats like pork, beef, chicken and turkey in my freezer. You can do so much with ground meats. I also always have eggs and rice on hand for recipes like this.
Substitutes and Variations:
I have listed sesame oil for this recipe – which gives a delightful and authentic nutty flavor of classic fried rice – but you can use avocado or vegetable oil in its place. If you want to add more veggies (like a peas and carrots blend) to the mix, add it with the first addition of water to the pan. I like jasmine rice but you can use basmati or long grain rice if that’s what you have.
Suggestions for Sides:
Wontons, potsticker, egg rolls or spring rolls make a great side for this rice dish. You can also do an asian inspired side salad.
Tools that may make this recipe easier:
A nice big saute pan with lid is essential to the success of this recipe. Other than that most of the tools are your typical kitchen tools.
Now Let’s Get Cookin’!
#OnePan Pork Fried Rice
Ingredients
- 1 lb Ground Pork
- 2 cup Jasmine Rice
- 2 tsp Ground Ginger divided
- 4 tbsp Sesame Oil
- 8 Large Eggs beaten
- 1 tsp White Pepper
- ½ cup Soy Sauce or tamari
- ¼ cup Rice Wine Vinegar
- 6 Green Onions chopped
Instructions
- In a large saute pan over medium heat, cook and crumble ground pork until no longer pink. Remove pork from pan and keep warm.
- In the same pan, add the beaten egg and cook until soft scrambled (still a little bit wet). Remove eggs from pan and keep warm.
- In the same pan, and the sesame oil and increase the heat to medium high. Add rice and toast until golden brown. Add enough water to submerge the rice by 1 inch. Add half of the green onions, soy sauce, white pepper, ground ginger, and vinegar. Stir to combine. Cover and let cook for 15 minutes.
- Remove the lid and add back the eggs and pork. Stir to combine and recover the pan for another 10 minutes.
- Remove pan from heat and fold in remaining green onions before serving.
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