Fried Rice with Vegetables and Pork

A quick and easy fried rice dish featuring tender pork and a medley of fresh vegetables. Perfect for a weeknight dinner or a tasty leftover makeover.

Scale

2 cups cooked white rice (preferably day-old)

1/2 pound pork tenderloin, cut into small cubes

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 teaspoon sesame oil

2 tablespoons vegetable oil

1 small onion, diced

1 cup frozen peas and carrots, thawed

1 red bell pepper, diced

3 cloves garlic, minced

2 eggs, lightly beaten

2 green onions, sliced

Salt and pepper to taste

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1. Prepare Pork:

Season the pork cubes with salt and pepper.
In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the pork and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.

2. Cook Vegetables:

In the same pan, add the remaining 1 tablespoon of vegetable oil.
Add the onion, peas and carrots, red bell pepper, and garlic. Sauté for 3-4 minutes, until the vegetables are tender.

3. Add Rice and Pork:

Push the vegetables to one side of the pan and pour the beaten eggs into the empty side.
Scramble the eggs until fully cooked, then mix them with the vegetables.
Add the cooked rice and pork back to the pan, stirring to combine.

4. Season and Serve:

Add the soy sauce, oyster sauce, and sesame oil to the rice mixture. Stir well to coat everything evenly.
Cook for another 2-3 minutes, allowing the flavors to meld together.
Stir in the sliced green onions and serve hot.

For extra flavor, marinate the pork in a bit of soy sauce and ginger before cooking.

Use day-old rice for the best texture in fried rice.

Find it online: https://palmersdirecttoyou.com/fried-rice-with-vegetables-and-pork/