Easy Pulled Pork And Egg Fried Rice Takeaway Style
If you love homemade Chinese food, you’ll love this easy pulled pork and egg fried rice recipe! It’s just like the takeout-style dish you know and love, but much healthier and cheaper to make at home. Plus, it’s a great way to use up any leftovers you might have in the fridge. So why not give it a try tonight?
Leftover pork
Leftover pork is the perfect addition to this delicious and easy-fried rice dish. The pork adds both flavour and protein, making it a satisfying meal that will please everyone at the table. It is a quick and easy way to use up pork that would otherwise go to waste.
Make sure you cut up for pork ready into small pieces before heating the pan. You will need approximately 2 cups full of pork for this recipe but use whatever you have left over.
Egg fried rice
I don’t know about you, but I love fried rice and whey too morish. The rice I use is long-grain rice which is the best kind of rice for frying. If you don’t have long grain, you can use Jasmine rice which is another great alternative or basmati rice. Cook your rice preferably a day before you make this dish or cook it in the morning, leave it to cool, then store it in the fridge until needed.
Ingredients
- 2 Cups Pulled Pork
- 2 tbsp Vegetable Oil
- 500 g Long Grain Rice (Already cooked and cooled)
- 4Â Cloves of Garlic
- 4 Spring Onions (Chopped)
- 2 Eggs (Beaten)
- 100 g Peas – I used frozen
- 1 Carrot (Finely Chopped)
- 4 Radishes (Chopped) – optional
- 1 tsp White Pepper
- 1 Celery (Finely chopped) – optional
- 2 tbsp Shaoxing Wine (Chinese wine)
- Salt (to season)
Sauce
- 4 tbsp Oyster Sauce
- 4 tbsp Soy Sauce (or Tamari Sauce)
- 2 tsp Sesame Oil
How to make leftover pork with egg-fried rice
Pork Fried Rice is one of those classic dishes that everyone loves. It’s the perfect way to use up leftovers, and it’s always a hit with kids and adults alike. Here’s how to make it:
Other pork recipes
Pork Shoulder Steak in a creamy sauce
Easy Pulled Pork And Egg Fried Rice Takeaway Style
Equipment
Ingredients Â
- 2 Cups Pulled Pork
- 2 tbsp Vegetable Oil
- 500 g Long Grain Rice (Already cooked and cooled)
- 4 Cloves of Garlic
- 4 Spring Onions (Chopped)
- 2 Eggs (Beaten)
- 100 g Peas
- 1 Carrot (Finely Chopped)
- 4 Radishes (Chopped)
- 1 tsp White Pepper
- 1 Celery (Finely chopped)
- 2 tbsp Shaoxing Wine (Chinese wine)
- Salt (to season)
Sauce
- 4 tbsp Oyster Sauce
- 4 tbsp Soy Sauce (or Tamari Sauce)
- 2 tsp Sesame Oil
InstructionsÂ
- Prepare all the ingredients before heating the pan.
- Add the oil to the pan/wok on medium to high heat. Add the garlic and spring onions and stir for one minute. Add the rest of the vegetables and cook for another 2 minutes. Add the pork, salt, white pepper and cooking wine and mix together and heat through.
- Add the whisked egg and leave to cook before scrambling into pieces.
- Add the rice, soy sauce, oyster and sesame oil and cook until the rice looks brown and hot.
