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Classic Pork Fried Rice

Classic Pork Fried Rice

Marie
This is a really delicious way to use leftover roast pork. You can also use leftover cooked sausages if you have them instead of pork. Its really tasty either way!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 330 kcal

Ingredients
  

  • 2 TBS vegetable oil
  • 2 large free range eggs lightly beaten
  • 3 TBS dark soy sauce divided
  • 1 fat clove of garlic peeled and minced
  • 1 TBS minced fresh gingerroot
  • 1 bunch of scallions trimmed, white and green parts separated and thinly sliced
  • 1 cup of diced leftover cooked pork or 4 leftover cooked pork sausages, cut into chunks
  • 2 small carrots peeled and grated
  • A large handful of frozen peas
  • 2 cups cold cooked rice
  • 2 TBS rice wine vinegar

Instructions
 

  • Heat 1 TBS of the oil in a large non-stick skillet over high heat.
  • Measure out the soy sauce.
  • Mix ΒΌ tsp of it and beat it together with the eggs.
  • Add the eggs to the heated pan, swirling them to coat the bottom of the pan. Cook and stir until thoroughly cooked, yet still moist.
  • Scrape out of the pan into a bowl and set aside.
  • Add the remaining oil to the pan. Heat.
  • Add the ginger, garlic, and white bits of the scallion to the pan. Cook, stirring constantly, until quite fragrant.
  • Add the pork. Cook and stir to heat through and brown a bit.
  • Add the carrots, peas, and rice. Stir to combine. Add the cooked egg, remaining soy sauce and rice wine vinegar.
  • Cook, stirring constantly, until the rice is coated with the mixture and everything is evenly distributed.
  • Let cook, undisturbed, for about a minute longer until completely heated through.
  • Sprinkle the green bits of scallion over top and serve immediately.