Chinese Pork Fried Rice Recipe

Rice: Preferably day-old, it provides the best texture for stir-frying.

Pork: Diced into small pieces for even cooking and flavor distribution.

Soy sauce: Adds a salty, savory taste to the dish.

Oyster sauce: Contributes a rich, umami flavor that enhances the overall taste.

Garlic: Minced to infuse the dish with its aromatic essence.

Mixed vegetables: A combination of peas, carrots, and corn for color and nutrition.

Vegetable oil: Used for stir-frying the ingredients.

Eggs: Beaten and scrambled to add protein and texture.

Green onions: Chopped and used as a fresh garnish to finish the dish.

When making fried rice, it's crucial to use day-old cooked rice because it has a firmer texture and less moisture, which helps prevent the dish from becoming mushy. If you don't have day-old rice, you can spread freshly cooked rice on a baking sheet and refrigerate it for at least 30 minutes to dry it out.

• day-old cooked rice - Substitute with freshly cooked rice: If you don't have day-old rice, you can use freshly cooked rice. Spread it out on a baking sheet to cool and dry out a bit before using.

• diced pork - Substitute with chicken breast: Chicken breast is a lean protein that can be diced and cooked similarly to pork.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• oyster sauce - Substitute with hoisin sauce: Hoisin sauce provides a similar sweet and savory flavor, though it is slightly thicker.

• minced garlic - Substitute with garlic powder: Use garlic powder if you don't have fresh garlic. Adjust the quantity to taste.

• peas, carrots, corn mixed vegetables - Substitute with frozen mixed vegetables: Frozen mixed vegetables can be used directly from the freezer and offer a similar mix of veggies.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good substitute for vegetable oil.

• beaten eggs - Substitute with tofu: Crumbled tofu can be used as a vegan alternative to eggs, providing a similar texture.

• green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a garnish or mixed into the dish.

• Allow the Chinese Pork Fried Rice to cool completely before storing. This helps to prevent condensation, which can make the rice soggy.
• Transfer the cooled fried rice into airtight containers or heavy-duty freezer bags. If using freezer bags, squeeze out as much air as possible before sealing.
• Label the containers or bags with the date to keep track of freshness.
• Store the fried rice in the refrigerator for up to 4 days. For longer storage, place it in the freezer where it can last for up to 3 months.
• When ready to reheat, thaw frozen fried rice in the refrigerator overnight. Alternatively, you can reheat it directly from frozen.
• To reheat, use a microwave or a stovetop. For the microwave, place the fried rice in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until hot.
• For stovetop reheating, add a small amount of vegetable oil to a pan, heat over medium, and stir-fry the fried rice until it’s heated through.
• If the fried rice seems dry, add a splash of soy sauce or a bit of water to moisten it during reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil or sesame oil to the pan.
  3. Once the oil is hot, add the leftover Chinese pork fried rice.
  4. Stir occasionally to ensure even heating, breaking up any clumps of rice.
  5. Cook for about 5-7 minutes until the rice is heated through and slightly crispy.

• Microwave Method:

  1. Place the leftover Chinese pork fried rice in a microwave-safe dish.
  2. Add a splash of water or chicken broth to prevent the rice from drying out.
  3. Cover the dish with a microwave-safe lid or plastic wrap.
  4. Microwave on high for 1-2 minutes, then stir the rice.
  5. Continue microwaving in 30-second intervals, stirring in between, until the rice is heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover Chinese pork fried rice evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Bake for about 15-20 minutes, stirring halfway through, until the rice is thoroughly heated.

• Steaming Method:

  1. Place the leftover Chinese pork fried rice in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer, cover, and steam for about 5-10 minutes.
  4. Stir the rice halfway through to ensure even heating.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover Chinese pork fried rice in an air fryer-safe dish or on a piece of aluminum foil.
  3. Air fry for about 5-7 minutes, shaking the basket or stirring the rice halfway through.

• Wok: A large, round-bottomed cooking vessel essential for stir-frying, allowing for even heat distribution and quick cooking.

• Spatula: A flat, broad tool used for flipping, stirring, and mixing ingredients in the wok.

• Knife: A sharp tool for dicing the pork and chopping the green onions.

• Cutting board: A sturdy surface to safely chop and dice ingredients.

• Measuring cups: Tools to accurately measure the rice and mixed vegetables.

• Measuring spoons: Tools to measure the soy sauce, oyster sauce, and vegetable oil.

• Mixing bowl: A bowl to beat the eggs before adding them to the wok.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Serving spoon: A large spoon to serve the finished pork fried rice.

Use day-old rice: Day-old cooked rice is less sticky and easier to stir-fry, saving you time.

Pre-dice pork: Dice the pork ahead of time and store it in the fridge to speed up the cooking process.

Frozen vegetables: Use frozen mixed vegetables to skip the washing and chopping.

Minced garlic: Buy pre-minced garlic to save time on preparation.

Cook in batches: Cook the eggs and pork separately to ensure even cooking and faster preparation.

Pre-measure sauces: Measure out the soy sauce and oyster sauce before you start cooking to streamline the process.