Thai-Style Pork Fried Rice

As seen on

once upon a chef

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(57)

Ingredients

4 servings

2 tablespoons vegetable oil
3 large eggs, beaten
Pinch salt
1 bunch scallions, finely sliced, light and dark green parts divided
3 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger
1 pound ground pork
4 cups cooked white rice (from 1⅓ cups uncooked rice)
½ cup frozen peas, defrosted
1½ cups cooked broccoli florets
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
¼ teaspoon crushed red pepper flakes
3 tablespoons fresh chopped cilantro
Sriracha, for serving (optional)

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Preparation

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Step 1

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.

Step 2

In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute.

Step 3

Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes.

Step 4

Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot.

Step 5

Stir in the dark scallion greens, cilantro, and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired.

Chef’s notes

Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

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Skill Level

other

Thai-Style Pork Fried Rice

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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