Pork Fried Rice In Cast Iron Recipes

15-MINUTE PORK FRIED RICE

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the ground pork. Break it apart and cook until browned, 2 to 3 minutes.
• Add the green onion, garlic, and 2 tablespoons of oyster sauce. Stir and cook for 1 minute to mix well.
• Add the rice and turn to medium heat. Cook and stir to mix everything together. 1 to 2 minutes. Pour in a bit more oil if the rice looks dry. Add the remaining 1 tablespoon oyster sauce and soy sauce. Stir to mix the sauce with the other ingredients.
• Add the mixed vegetables. Stir everything together and cook until the vegetables defrost, 1 minute or so.
• Move everything to one side of the pan. Add the remaining 1 tablespoon of oil to the other side of the pan. Add the beaten eggs. Let the bottom set for a couple of seconds. Then scramble the eggs and use your spatula to cut them into small pieces. Then mix the eggs with the other ingredients.
• Taste the rice and add salt to adjust the seasoning, if needed, then mix well again. If you like slightly crispy rice, let the rice sit on the hot pan for 20 to 30 seconds without stirring.
• Add the sesame oil and mix everything again. Transfer the fried rice onto serving plates. Serve hot as a main or side dish.

PORK FRIED RICE

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

THE BEST PORK FRIED RICE

Steps:

• Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
• Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
• Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
• Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
• Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
• Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
• Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
• Top the fried rice with the scallions and basil before serving.

PORK-FRIED DIRTY RICE

Steps:

• In a large nonstick saute pan or wok, heat the oil over high heat. When the oil begins to swirl, add the ground pork, salt and ginger. Break the pork up with a spoon and stir while browning. When the pork is cooked through and golden, add the garlic, scallions, bean sprouts and peas. Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed. Add the rice and quickly stir to heat and toast the rice. Once a crust has formed on some of the rice, add the soy sauce and chili sauce. Season with more salt, if needed. Incorporate the rice with the rest of the ingredients in the pan. Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly. Rapidly stir the rice in to coat while the eggs are cooking. The eggs act as glue instead of being left as big curds separated from the rice. Transfer to a serving bowl and serve immediately.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan. Fill the saucepan with enough water to cover the rice by 1/2-inch. Or measure by putting your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer over low heat, then cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let the rice stand another 5 minutes, covered.

EASY PORK FRIED RICE

Steps:

• In a large skillet or wok, heat oil over medium-high heat; add egg. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate and keep warm. , In the same pan, stir-fry the pork, onion and bean sprouts for 2-3 minutes or until onion is tender. Add rice and broth; cover and cook for 1-2 minutes or until heated through. , Chop egg into small pieces; add to rice mixture. Stir in the soy sauce, green onion, sugar and pepper.

PORK FRIED RICE

Steps:

• Heat wok or 10-inch skillet over medium heat until hot. Add 1 tablespoon of the oil; rotate wok to coat side. Add mushroom; stir-fry 1 minute. Add bean sprouts, onions, rice and pork; stir-fry about 5 minutes, breaking up rice, until hot.
• Push rice mixture to side of wok; add remaining 1 tablespoon oil to wok. Add eggs; cook and stir over medium heat until eggs are thickened throughout but still moist. Stir eggs into rice mixture.
• Stir in peas, soy sauce and pepper. Cook until thoroughly heated.

QUICK PORK FRIED RICE

Steps:

• In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.

GARLIC PORK CAULIFLOWER FRIED RICE RECIPE BY TASTY

Steps:

• Remove all leaves and cut the cauliflower into small florets.
• Place the florets in a food processor and blend until they are a rice-like texture. Be careful not to over process or it may turn mushy. Set aside, and drain excess moisture with a towel, if desired.
• In a large saucepan over medium-high heat, cook the pork until no pink is showing, then add the garlic, onions, salt, pepper, soy sauce, and honey, stirring until the sauce has started to brown.
• Stir until most of the liquid has reduced, then add the cauliflower rice. Cook for about 3-4 minutes until the pork is incorporated evenly into the cauliflower.
• Spread the rice towards the edge of the pan, creating a well in the center.
• Pour the beaten eggs into the well, stirring only the eggs until they are cooked.
• Fold the eggs into the rice, then mix in the green onions
• Enjoy!

YUMMY PORK FRIED RICE

Steps:

• Scrape away and discard the topping from the pork.
• Cut the pork into thin strips and set aside.
• Heat sesame oil in a medium nonstick skillet over medium high heat. Add the scallions, celery and ginger. Stir fry until softened, about 2 minutes.
• Add the pork strips, peas and carrots, rice, soy sauce, oyster sauce, and red pepper. Stir fry until heat through, about 3 minutes.
• Transfer mixture to a warm serving bowl.
• Spray the same skillet with nonstick spray and set over medium high heat.
• Add egg substitute and salt. Cook, stirring occasionally, until scrambled and cooked through about 1 minute.
• Stir the egg into the rice mixture and serve.

PORK FRIED RICE IN CAST IRON

Steps:

• Preheat Oven 425 degrees.
• Slice pork thin and cut into 1 inch pieces.
• In cast iron pan, sweat onion in 1 teaspoon olive oil and pinch of salt, then add pork to just mix and warm. Remove from pan and set aside.
• Now sauté peas and corn in cast iron pan with the other teaspoon of olive oil. Add teriyaki and soy sauce at end and remove from heat.
• Add pork and onion back to pan with peas and corn. Stir in rice, spray with 1 tablespoon olive oil and toss with pepper.
• Place skillet in 425 degree oven for 10 minutes. Stir mixture and continue to cook till liking, about 20 minutes.
• While that is in the oven, scramble eggs and cook in butter. (I like to do this using a non-stick pan.) Mix with Pork Fried Rice when it comes out of the oven and serve.
• Optional; add more soy sauce at end if you prefer a stronger flavor.

EASY PORK FRIED RICE

Steps:

• Combine rice, basil, oregano, and chives in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Combine frozen peas, carrots, and corn in a microwave-safe bowl with a splash of water. Microwave, covered, until heated through, 6 to 7 minutes.
• Heat oil in a large saute pan over medium heat. Cook and stir pork chops until no longer pink, 7 to 10 minutes. Mix in the cooked vegetables, rice, and soy sauce; heat through.