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Chipotle pork fried rice with eggs, peas, carrots, scallions, and sesame seeds.

Pork Fried Rice

40aprons.com/meal-prep-sunday/
Cold leftover rice and smoky chipotle pork get crisped in a hot skillet with eggs, garlic, ginger, vegetables, and sesame oil.
Prep 10 minutes
Cook 12 minutes
Total 22 minutes
Recipe Makes (Approximate): 4

Equipment

  • Large wok or 12-inch skillet
  • small mixing bowl
  • whisk
  • Microplane or fine grater
  • Wooden spoon or wok spatula

Ingredients

For the Fried Rice

  • 2 tablespoons neutral cooking oil, such as avocado or vegetable oil
  • 4 medium garlic cloves, minced
  • 1½ teaspoons freshly grated ginger
  • 4 cups cold, day-old cooked white rice
  • 4 large eggs, beaten
  • 2 cups chipotle braised pork, roughly chopped
  • 1½ cups frozen peas or corn, thawed
  • 4 tablespoons soy sauce
  • 1½ tablespoons toasted sesame oil
  • 4 medium scallions, thinly sliced, white and green parts separated

To Finish

  • sesame seeds, to taste
  • chili oil or sriracha, to taste

Instructions

  • Break up 4 cups cold, day-old cooked white rice with clean hands or a fork so there are no large clumps. Beat 4 large eggs in a small bowl and set aside.
  • Heat a large wok or 12-inch skillet over high heat. Once the pan is very hot, add 2 tablespoons neutral oil and swirl to coat.
  • Add 4 minced garlic cloves, 1½ teaspoons grated fresh ginger, and the white parts of 4 sliced scallions. Stir-fry for approximately 30 seconds, just until fragrant. Don’t let the garlic burn.
  • Add the 4 cups cold rice and spread it into an even layer against the hot pan. Let the rice cook undisturbed for 2 minutes so the bottom begins to crisp, then toss and stir-fry for another 2 minutes.
  • Push the rice to one side of the pan. Pour the 4 beaten eggs into the empty space and scramble for 1 to 2 minutes, until just set. Stir the eggs into the rice.
  • Add 2 cups roughly chopped chipotle braised pork and 1½ cups thawed frozen peas or corn. Stir-fry for 2 to 3 minutes, until the pork and vegetables are heated through.
  • Pour 4 tablespoons soy sauce and 1½ tablespoons toasted sesame oil evenly over the rice. Toss everything together for approximately 1 minute, making sure the rice is evenly seasoned.
  • Remove the pan from the heat. Stir in the green parts of the 4 sliced scallions, then taste and add more soy sauce if needed.
  • Divide the fried rice among 4 bowls. Finish with sesame seeds and chili oil or sriracha as desired, then serve immediately.

Recipe Notes

Day-old rice: If you need to cook the rice the same day (sometimes, I do), spread it on a baking sheet and refrigerate it uncovered until completely cold.
Soy sauce: Regular or low-sodium soy sauce both work, but start with slightly less. Use tamari or certified gluten-free soy sauce to make the fried rice gluten-free.
Pork: Chop the shredded pork into bite-sized pieces before adding it to the skillet so it distributes evenly throughout the rice. Drain off most of the braising liquid first—the pork should be juicy, but excess liquid can make the rice soggy.

Nutrition Information (Approximate)

Calories: 605calProtein: 33gFat: 27gSaturated Fat: 7gTrans Fat: 0.02gCholesterol: 247mgSodium: 1134mgPotassium: 585mgTotal Carbs: 56gFiber: 4gSugar: 4gNet Carbs: 52gVitamin A: 841IUVitamin C: 26mgCalcium: 89mgIron: 4mg
Recipe By: Cheryl Malik
https://40aprons.com/meal-prep-sunday/