Recipe
Pork Stir-Fry with Egg Fried Rice
A quick, practical pork stir-fry with vegetables and egg fried rice, ideal for using leftover cooked pork and chilled rice.
Ingredients
Method
15 mins prep15 mins cook30 mins total
Prepare all the ingredients before heating the pan. Break up the chilled rice and slice or shred the cooked pork, keeping the rice chilled until you are ready to cook it.
Heat a wok or large frying pan over a high heat. Add a little of the oil, pour in the beaten eggs and scramble until just set. Tip them onto a plate.
Add another splash of oil to the pan, then stir-fry the onion and peppers for 3–4 minutes until beginning to soften. Add the frozen peas and cook for a further 2 minutes.
Add the pork and toss for 2–3 minutes, just until piping hot. If the pan is crowded, transfer the pork and vegetables to the plate with the egg.
Add a little more oil if needed, then put the cold rice into the pan. Stir-fry for 4–5 minutes, tossing and pressing out any remaining clumps.
Return the egg, pork and vegetables to the pan. Add the soy sauce, sesame oil, and any garlic, ginger, chilli or five-spice. Toss over the heat for 2–3 minutes until evenly mixed.
Check that the pork and rice are steaming hot throughout. Season with black pepper, then serve immediately.
Notes
For food safety, the rice should have been cooled promptly and refrigerated, not left at room temperature. Keep it chilled until cooking and reheat it only once.
Use the lower end of the soy sauce range first, then add more to taste. Cooked chicken, turkey or prawns can be used instead of pork.
If the pork is not already cooked, cook it separately until fully done before starting this recipe.
About this recipe
This pork stir-fry makes a generous family dinner from cooked pork, cold rice, eggs and a handful of vegetables. Everything is cooked in one hot wok or large frying pan, with soy sauce and optional sesame oil bringing it together.
It is especially useful for leftovers, but take care with the rice: cool it promptly, refrigerate it, keep it chilled until cooking, and reheat it only once until steaming hot throughout.
