Pork Fried Rice

Pork Fried Rice, Step by Step

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1. Heat half the oil in a large wok over high heat. Stir-fry the pork for 4 minutes, until browned and cooked through, and tip it onto a plate.

   Mark done Start 4 min timer

2. Pour in the egg whites and stir for 1 minute until set in soft curds. Add them to the pork.

   Mark done Start 1 min timer

3. Heat the remaining oil, then stir-fry the carrot and peas for 3 minutes. Add the garlic, ginger and spring onions for 30 seconds.

   Mark done Start 3 min timer

4. Tip in the rice, pressing out lumps, and fry for 3 minutes until hot. Return the pork and egg, add the soy sauce, vinegar and white pepper and toss for 1 minute. Finish with the sesame oil.

   Mark done Start 3 min timer

Tips for Making Pork Fried Rice

• Use rice that has been chilled overnight; warm rice turns gluey.
• Press the rice flat against the pan for a minute to brown it a little before stirring.
• Cut the pork very small so that it cooks in the time given.

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Pork Fried Rice

• Steamed cabbage
• Sliced cucumber
• Fresh pineapple

Storing & Reheating Pork Fried Rice

Cool quickly and keep in the fridge for up to 1 day. Reheat until piping hot.

Pork Fried Rice: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.