What To Know
- Push the vegetables to the side of the wok and add the cooked pork.
- Add the cooked rice to the wok and use a spatula to break up any clumps.
- Whether you’re a seasoned cook or a culinary novice, this recipe will empower you to create a dish that will tantalize your taste buds and leave you craving for more.
Pork fried rice is a beloved dish enjoyed by many, but what if you don’t have eggs on hand? Fear not! This comprehensive guide will teach you how to make a tantalizing pork fried rice without egg, ensuring an equally flavorful and satisfying experience.
Ingredients
- 2 cups cooked pork, cut into small pieces
- 3 cups cooked rice, preferably day-old
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon peanut oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup frozen peas
- 1/4 cup chopped green onions
- Salt and pepper to taste
Instructions
1. Prepare the Ingredients: Cook the pork and rice according to your preferred method. Chop all the vegetables and green onions.
2. Heat the Oil: In a large wok or skillet, heat the peanut oil over medium-high heat.
3. Stir-Fry the Vegetables: Add the onion, carrot, and celery to the hot oil. Stir-fry for 2-3 minutes until they start to soften.
4. Add the Pork: Push the vegetables to the side of the wok and add the cooked pork. Break up any large pieces and cook until heated through.
5. Incorporate the Rice: Add the cooked rice to the wok and use a spatula to break up any clumps. Stir-fry for 2-3 minutes until the rice is evenly heated.
6. Season and Sauce: Add the soy sauce, oyster sauce, and sesame oil to the wok. Stir well to combine and coat the rice and vegetables. Season with salt and pepper to taste.
7. Add the Peas: Stir in the frozen peas and cook for 1-2 minutes until they thaw and become bright green.
8. Garnish and Serve: Remove the wok from the heat and stir in the chopped green onions. Serve immediately with your favorite sides.
Tips for Perfect Pork Fried Rice
- Use day-old rice: Freshly cooked rice will be too moist and sticky for fried rice.
- Cut the pork into small pieces: This will ensure even cooking and a better texture.
- Don’t overcrowd the wok: Cooking in batches will prevent the rice from becoming soggy.
- Use a high heat: This will create a nice wok hei, or “breath of the wok,” which adds a smoky flavor to the dish.
- Stir-fry constantly: This will prevent the rice from burning and promote even cooking.
Variations
- Add other vegetables: Feel free to add your favorite chopped vegetables, such as bell peppers, mushrooms, or zucchini.
- Use different sauces: Experiment with other sauces, such as teriyaki sauce, hoisin sauce, or sweet and sour sauce.
- Top with a fried egg: If you change your mind about the egg, fry one and place it on top of the rice before serving.
Troubleshooting
- My rice is too dry: Add a little bit of water or broth to the wok while stir-frying.
- My rice is too sticky: Cook the rice for a longer period before stir-frying.
- My pork is tough: Cut the pork into thinner pieces or marinate it overnight in soy sauce before cooking.
The Bottom Line: Your Pork Paradise
With this step-by-step guide, you can now relish in the delectable flavors of pork fried rice without the need for eggs. Whether you’re a seasoned cook or a culinary novice, this recipe will empower you to create a dish that will tantalize your taste buds and leave you craving for more.
Questions You May Have
Q: Can I use instant rice for this recipe?
A: Yes, but it may not have the same texture as day-old rice.
Q: What type of pork should I use?
A: Pork shoulder or loin are good choices for this recipe.
Q: Can I make this recipe in a regular skillet?
A: Yes, but a wok is preferred for its heat retention and sloping sides.
