Pork fried rice

Ingredients

• 7 tablespoons (105 ml)roast pork
• 3 tablespoons (45 ml)vegetable oil
• 1onion
• 2celery stalks
• 2carrots
• ½cabbage
• 2 tablespoons (30 ml)soy sauce
• 8 tablespoons (120 ml)rice
• 2eggs
• ¼ teaspoon (1.25 ml)salt

Instructions

1. 1

   Cook the vegetables

   Heat 2 tablespoons (30 ml) of the oil in a large frying pan over a moderate heat. Once hot, add the onion, celery and carrots and cook, stirring continuously, for 5 minutes. Add the pork, cabbage and rice; season with pepper and soy sauce, then cook until the mixture is hot.

2. 2

   Keep it warm

   If the mixture seems too dry, add a little water or chicken stock. Set it aside and keep it warm while you prepare the garnish.

3. 3

   Cook the omelette

   Heat the remaining oil in a small frying pan and add the eggs. Season with salt and cook for 2 minutes.

4. 4

   Turn the omelette

   When the surface is only lightly browned, turn the omelette over with a slotted spoon. Cook for another 2 or 3 minutes, until the other side is cooked.

5. 5

   Cut into strips

   Lift out the omelette with a slotted spoon and cut it into strips 2.5 cm long and 0.5 cm wide.

6. 6

   Garnish and serve

   Transfer the pork mixture to a preheated serving dish and top with the omelette strips. Serve piping hot.

What is pork fried rice?

Fried rice is a broad family of dishes built around rice cooked with other ingredients in a pan. This version uses leftover roast pork, vegetables and soy sauce, then adds a cooked egg omelette as a garnish.

The recipe’s practical appeal is its use of cooked meat and a mix of vegetables. Keeping the omelette separate until serving gives the dish its own distinct finishing touch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 330 calories, 15g protein, 24g carbs, 19g fat.

The rice supplies most of the carbohydrates, while the oil and eggs contribute much of the fat; the pork and eggs provide protein. Serve it with extra vegetables or a simple salad to add freshness and make the plate more balanced.

Prepare the ingredients

Vegetables first: chop the onion, celery, carrots and cabbage before heating the pan, so they are ready to add in sequence.

Pork and rice: use leftover roast pork, as the recipe suggests. The ingredient list does not say whether the rice is cooked, so follow the type of rice you have and ensure the finished mixture is thoroughly hot.

Keep the pan moving

Stirring: keep the vegetables moving as they cook for the stated 5 minutes. This helps them cook evenly and reduces the chance of scorching in the hot oil.

Moisture: add a little water or chicken stock only if the mixture looks dry. Add it gradually so the rice and vegetables do not become soggy.

Cook the egg separately

Omelette: cook the eggs in the remaining oil in a small pan, following the recipe’s timing of 2 minutes before turning and another 2 or 3 minutes afterwards.

Turning: wait until the surface is lightly browned, then turn the omelette carefully with a slotted spoon. Cut it into the specified narrow strips once it is cooked through.

Serve it piping hot

Finish: place the hot pork mixture in a preheated serving dish and arrange the omelette strips over it just before serving.

On the side: a crisp salad or extra steamed vegetables would complement the warm, savoury rice without adding another rich element.

Season to taste

Soy sauce: it brings savoury seasoning to the pork and vegetables, so taste the mixture before adding any extra salt.

Pepper: the method calls for pepper, although it is not listed among the ingredients. Add it to taste if you have it.

Recipe notes & tips

• Chop the vegetables before you start so the pan does not sit unattended while you prepare them.
• Stir the vegetables continuously during their 5-minute cooking time.
• Add water or chicken stock a little at a time if the mixture looks dry.
• Keep the pork mixture warm while you cook the omelette.
• Preheat the serving dish so the finished meal stays hot at the table.

Variations

• Swap the meat: use leftover beef or chicken instead of pork, as suggested in the description.
• Add pepper: season the mixture to taste, as directed in the method.
• Use stock: add a little chicken stock instead of water if the pan mixture needs moisture.
• Change the vegetables: use another combination of vegetables in place of some of the listed vegetables.

Common mistakes to avoid

• Letting the vegetables sit: keep stirring them throughout the 5-minute cooking period.
• Adding too much liquid: add water or chicken stock gradually, only if the mixture seems dry.
• Overcooking the omelette: follow the stated timings and check that it is cooked through after turning.
• Cutting the omelette too early: lift it from the pan first, then cut it into strips.
• Serving it lukewarm: keep the pork mixture warm and serve it immediately from a preheated dish.

How to store

Cool leftovers promptly, store them in a covered container in the fridge and use within 2 days. Reheat until piping hot throughout; the omelette may be stored with the rice or separately.

Frequently asked questions