Tyler's Favorite Pork Stir Fried Rice

Leftover Rice Makes the Best Fried Rice

Cold, cooked rice — either white and brown — is actually a better choice for fried rice than starting with a pot of freshly cooked rice. As the rice sits in the fridge, the grains begin to dry out, which means they’re much less likely to stick together or get gummy or soggy when stir-fried. If you notice that the rice is clumped together when you take it out of the fridge, just break it up with a fork or your hands before adding it to the wok or skillet.

INGREDIENTS

• 1 small yellow onion

• 1 tablespoon vegetable oil

• 3 large eggs whisked

• 8 ounces cubes cooked pork tenderloin, chicken or steak

• 2 cups cold cooked jasmine rice or (reg white or brown rice)

• 1/2 cup frozen peas

• 1/2 cup chopped fresh carrots

• 2 tablespoons soy sauce

• 1 tsp Chinese 5 spice

  INSTRUCTIONS

  1. Dice 1 small yellow onion. 

  2. Heat 1 tablespoon of the sesame oil in a wok or large nonstick frying pan over medium-high heat until shimmering.

  3. Add the onion and carrots to the pan. Stir fry for 2-3 minutes. Add the pork and Chinese 5 spice stir to combine. Add the cooked rice and toss gently to combine.

  4. working quickly, push all ingredients aside, creating a circle and void space in the center.

  5. Add the whisked eggs in the center and scramble quickly keeping them in the center. When eggs are cooked add the peas and soy sauce and stir /toss to combine till all heated through.

  6. Sprinkle with sesame seeds and Sriacha if desired