Thai-Style Pork Fried Rice
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.75 out of 5 stars
(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
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.
Step 6
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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.
