Better-Than-Takeout Pork Fried Rice

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Fried rice has been a staple in my kitchen for as long as I can remember. To make this fried rice you need the rice to be cold so it is a perfect way to use left over rice. Using cold rice prevents the rice from getting soggy and also minimizes the amount of prep work involved.

For some reason, many people find making fried rice intimidating but its actually one of the quickest, easiest recipes. I have made fried rice every imaginable way. I've made it with cauliflower rice, different proteins, different vegetables and it always comes out tasting better than take out. Generally I throw in whatever leftover veggies I have in the fridge. We happened to have one zucchini leftover from another recipe but you can use green beans, asparagus, bell peppers, baby corn, etc.

For all of my recipes, I prep all of the ingredients before-hand, allowing me to focus all of my attention on the precision of my cooking. It's especially helpful for this recipe and when you do so it makes cooking this meal an absolute breeze. So next time you're tempted to order take out give this recipe a shot instead!

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Ingredients

• 3 large eggs + 1 tsp soy sauce

• 1 lb ground pork

• 2 tbsp vegetable oil or grape seed oil

• One medium onion, diced

• One medium zucchini

• 3 green onions, greens and whites separated

• 3 cloves garlic, minced

• 1 cup frozen peas and carrots (or 1/2 cup peas, 1/2 cup shredded or diced carrots)

• 3 cups leftover cooked white rice, cold

• 1/3 cup soy sauce

• 1 tbsp chili garlic paste (optional)

• 1 tbsp oyster sauce

• 1 tsp sesame oil

• Sesame seeds (optional)

Directions

1. In a small bowl, scramble eggs and add 1 tsp soy sauce

2. In a medium non-stick skillet over medium heat add eggs and scramble, then set aside

3. Heat large skillet over medium heat and add ground pork

4. Season pork with a pinch of salt and pepper and crumble into smaller pieces with a spatula until cooked through

5. Remove pork using a slotted spoon and set aside on a paper towel lined plate

6. Using the same pan, add vegetable oil over medium-high heat

7. Stir in onion and zucchini, cook for about 3-4 min stirring occasionally

8. Add garlic and whites of green onion, stir for about 1 minute until aromatic

9. Stir in frozen peas and carrots and cook until warmed through, about 3 minutes

10. Add rice, soy sauce, chili garlic paste, and oyster sauce, mix well

11. Fold in egg mixture

12. Cook for about 5 minutes, stirring occasionally, try not to over-stir to allow the rice to crisp up

13. Stir in sesame oil and serve with greens of green onions and sesame seeds (optional)

Serves 4