EFK Kitchen Ready
EFK Pork Fried Rice
A fast, high-heat fried rice built for leftover pork and cold rice. The EFK version keeps the rice loose and browned, uses just enough sauce to season rather than soak it, and turns cooked pork into a complete family meal.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Break up the cold rice with your fingers or a fork so there are no large clumps. Have every ingredient ready before heating the pan.
- 2. Heat 1 tbsp neutral oil in a large carbon-steel skillet over medium-high heat. Add the eggs and scramble just until set; transfer to a plate.
- 3. Add another 1 tbsp oil. Add carrot and scallion whites and stir-fry 2 minutes. Add garlic and ginger and cook about 30 seconds.
- 4. Add the diced cooked pork and toss until hot and lightly browned, 2–3 minutes. Transfer it to the plate with the eggs if the pan is crowded.
- 5. Add the remaining oil and the rice. Spread it out, let it sit briefly against the hot pan, then toss. Continue 3–4 minutes until the grains are hot, dry, and lightly toasted.
- 6. Return pork and eggs. Add peas, soy sauce, oyster sauce, sesame oil, pepper, and scallion greens. Toss over high heat until evenly seasoned and steaming hot, 1–2 minutes. Serve immediately.
Equipment
de Buyer Country Chef Pan or large carbon-steel skillet; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; silicone or wooden spatula
Food safety & storage
Use properly chilled cooked rice and pork. Refrigerate cooked rice and pork promptly after their original meal. Heat the finished fried rice and leftover pork thoroughly to 165°F; refrigerate leftovers within 2 hours and use within 3–4 days.
View this recipe on the original EFK website ↗