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Per serving
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- 1
Prep the cheap stuff first
Cut the pork chops into 1/2-inch pieces. Finely chop the carrot and the broccoli, and slice the green onions, keeping some of the green tops aside for the end. Lightly beat the eggs in a small bowl. Cold, day-old rice works best here, so pull it straight from the fridge; if you only have fresh rice, spread it on a plate and freeze it for 10 minutes to dry it out.
- 2
Cook the pork and veg
Melt the butter in a large skillet or wok over medium-high heat. Add the pork, carrot, broccoli, peas, and the white parts of the green onions. Cook, stirring often, until the pork is no longer pink and the vegetables are crisp-tender, 3 to 5 minutes. Scrape it all onto a plate and set aside.
- 3
Scramble the eggs
In the same skillet, pour in the beaten eggs. Cook, stirring, over medium heat until fully set, about 1 minute. Break them up into small curds as they cook.
- 4
Fry the rice and bring it together
Add the cold rice to the eggs and press it into the hot pan, letting it sit for a minute to crisp before stirring. Add the soy sauce, garlic powder, ground ginger, and the cooked pork mixture. Toss everything together and heat through, 2 to 3 minutes. Taste and add a splash more soy sauce if it needs it, then scatter the reserved green onion tops over the top.
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Better-Than-Takeout Pork Fried Rice
Created by: BudgetBites
Ingredients
- 3/4 lb boneless pork chops
- 2 tbsp butter
- 1/2 cup carrot
- 1/2 cup broccoli
- 1/2 cup frozen peas
- 2 green onions
- 2 eggs
- 3 cup cooked long grain rice
- 3 tbsp soy sauce
- 1/4 tsp garlic powder
- 1/4 tsp ground ginger
Instructions
- Prep the cheap stuff firstCut the pork chops into 1/2-inch pieces. Finely chop the carrot and the broccoli, and slice the green onions, keeping some of the green tops aside for the end. Lightly beat the eggs in a small bowl. Cold, day-old rice works best here, so pull it straight from the fridge; if you only have fresh rice, spread it on a plate and freeze it for 10 minutes to dry it out.
- Cook the pork and vegMelt the butter in a large skillet or wok over medium-high heat. Add the pork, carrot, broccoli, peas, and the white parts of the green onions. Cook, stirring often, until the pork is no longer pink and the vegetables are crisp-tender, 3 to 5 minutes. Scrape it all onto a plate and set aside.
- Scramble the eggsIn the same skillet, pour in the beaten eggs. Cook, stirring, over medium heat until fully set, about 1 minute. Break them up into small curds as they cook.
- Fry the rice and bring it togetherAdd the cold rice to the eggs and press it into the hot pan, letting it sit for a minute to crisp before stirring. Add the soy sauce, garlic powder, ground ginger, and the cooked pork mixture. Toss everything together and heat through, 2 to 3 minutes. Taste and add a splash more soy sauce if it needs it, then scatter the reserved green onion tops over the top.