Pairs well with Egg Fried Rice with Pork
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Egg Fried Rice with Pork
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A flavorful and versatile egg fried rice recipe that incorporates ground pork, spring onions, Fresno chilies, and a mix of fats for added depth. Perfect for using up leftovers and adaptable to include whatever ingredients you have on hand.
00:30:00 total
Serves 4
medium
Seafood Main
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Ingredients
- spring onion - 5 large (sliced, both white and green parts separated)
- Fresno chilies - 2 (diced)
- garlic - 5 cloves
- peanut or avocado oil - 3-4 tbsp
- beef fat - 2 tbsp
- eggs - 4 (large)
- ground pork or beef - 8 oz (optional)
- cold, cooked rice - 4 cups
- soy sauce - 4 tbsp
- sesame oil - 1 1/2 tsp
- white pepper - 1 1/2 tsp
- MSG - 1 tsp (optional)
Instructions
- Prepare Ingredients: Slice spring onions, separating white and green parts. Dice Fresno chilies and garlic. Set aside.
- Cook Ground Meat: In a wok or large pan, heat oil and beef fat. Add ground pork or beef and cook until browned. Remove meat, leaving fat in the pan.
- Sauté Vegetables: In the same pan, sauté white parts of spring onions, Fresno chilies, and garlic in the remaining fat.
- Cook Eggs: Push vegetables to the side of the pan and crack eggs into the pan. Scramble until partially cooked.
- Combine with Rice: Add cold, cooked rice to the pan. Break up clumps and mix with eggs and vegetables.
- Season: Season with soy sauce, sesame oil, white pepper, and MSG (if using). Adjust seasoning to taste.
- Finish and Serve: Add cooked meat back into the pan. Mix well. Garnish with green parts of spring onions before serving.
