Why you’ll love this recipe
- Using minced pork ensures every single grain of rice is coated in savory meat flavor and rendered fat.
- It’s a one-pot meal that takes less than 15 minutes, making it the ultimate solution for “fridge-clearing” nights.
- The addition of Shaoxing wine gives it that authentic “Wok Hei” (breath of the wok) aroma you usually only find in restaurants.
Key Ingredients
- Minced Pork: Cooks quickly and releases fat that acts as the perfect frying medium for the rice.
- Shaoxing Wine: A splash of this “de-glazes” the pan and adds a nutty, savory punch to the pork.
- Day-Old Rice: Essential for fried rice; fresh rice is too moist and will turn the dish into a mushy mess.
✅Quick Tips: Break up the cold rice with your hands or a fork before putting it in the pan to ensure even frying and no clumps.
Key Steps
- #1: Sauté the minced pork with wine and soy sauce until fully cooked and slightly browned for maximum flavor.
- #2: Add the cold rice and use high heat to “toast” the grains in the savory pork fat.
#3: Toss the eggs and fresh scallions back in at the very end for a final burst of color and texture.
Minced Pork Fried Rice
Rice is stir-fried with pork and eggs until fragrant. A quick and satisfying meal.
Ingredients:
Stir Fry Sauce:
Instructions
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Fry the egg as whole and place aside
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Heat up oil in a wok, or any pots and pan of your choice. Add in pork and sautee until the clumpse evens out and turns slightly cooked
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Splash in shaoxing wine first, and the remaining ingredient under sauce in whatever order you prefer. Close the lid and cook for about 5 minutes, if water is not enough, add a splash of hot water
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When water gets absorbed, add in the rice and break into individual piece, then add in the eggs
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Mix well and add a touch of scallion.
Pork, Fried Rice, Easy, 15-min
