Fried rice is a dish that can be varied endlessly!
Fried rice is a perfect way to use leftovers in the fridge, so find the vegetables you have lying around. However, be careful with cold-boiled rice. If you use rice from yesterday’s dinner, it must be stored correctly concerning bacteria.
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In this dish, I have used pork tenderloin, onion and light Japanese soy sauce.
Some tips when using a wok or frying pan.
As this should go fast, everything must be prepared before you start.
You do not have time to chop vegetables or run to the fridge to get something.
Therefore, present everything you are going to use before you start.
Chop and cut up everything you want in the wok.
Woking is done with high heat
If you do not have a wok, a large frying pan does the same.
🍷 Wine tips
Riesling (Alsace) — Fried rice with pork has a rich, slightly sweet umami flavor profile that pairs beautifully with an off-dry Riesling from Alsace or Mosel. Gewurztraminer with its exotic fruitiness is another fantastic alternative.
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Fried rice with pork
Ingredients
Method
- Fry the garlic for approx. 1 minute with 1 teaspoon soy.
- Add the pork tenderloin and cook over medium heat for 5 minutes.
- Put raw eggs in the wok and stir vigorously for about 2 minutes.
- Add the tomato puree, sugar, the rest of the soy sauce and onion, cook for 1 minute.
- Add the rice and let it cook on low heat for approx. 5 minutes, stirring so the color from the tomato puree colors the rice.
- Garnish with cucumber, red chilli and coriander. Squeeze lemon over.
Nutrition
Tried this recipe?
Let us know how it was!Tips and variations
- Always use leftover cooked rice from the day before — fresh rice is too moist and becomes sticky when fried.
- Cook over the highest heat in a wok or large, wide pan — lower heat gives you steamed rice, not fried.
- Add the rice in small portions so the pan doesn’t lose its heat.
- Add sesame oil at the very end, never during frying — it burns and turns bitter over high heat.
- Try with pork loin, pork tenderloin, or even ribs with the meat carved off — all variations work well.
FAQ
Freshly cooked rice contains too much moisture and will steam rather than fry, causing it to clump together. Day-old rice refrigerated overnight is drier and separates easily when stir-fried at high heat for the best texture.
Char siu (Chinese barbecue pork) is the classic choice, but diced pork tenderloin, ground pork, or leftover roast pork all work well. The key is cooking the pork in a very hot wok for good caramelization and flavor.
Use high heat throughout, cook in small batches if needed, and make sure all ingredients are as dry as possible. Add soy sauce at the end and toss quickly rather than letting it sit and steam in the pan.