Minced Pork Fried Rice

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.

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Cooking Method: Pork

Courses: Rice

Servings: 2

Description

Rice is stir-fried with pork and eggs until fragrant. A quick and satisfying meal.

Ingredients:

Stir Fry Sauce:

Instructions

1
Fry the egg as whole and place aside
2
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
3
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
4
When water gets absorbed, add in the rice and break into individual piece, then add in the eggs
5
Mix well and add a touch of scallion.

Keywords: Pork, Fried Rice, Easy, 15-min