Pork Fried Rice Recipe: A Taste of Homemade Asian Food

Ingredients

• Pork: We used ground pork, which is most common for fried rice. You can also chop tenderloin into bite-sized pieces if you prefer something thicker.
• Vegetables and legumes: We went with typical fried rice toppings—carrots and green peas, plus some corn for pops of sweetness, but you can use pretty much anything at your disposal.
• Rice: Almost any type of rice would work for this dish. If you have leftover rice, it's all the better since it’ll be hardened to a crisp and less likely to end up soggy.
• Aromatics: We went with three foolproof choices—garlic, ginger, and onion—that would give the dish a fragrant undertone.
• Spices: We wanted the dish to have a mildly spicy kick, so we opted for some red pepper flakes, ground black pepper, and chili powder.
• Brown sugar: This is to melt a caramelized sweetness into the dish and deepen the sauce.
• Condiments: To give the dish that signature Asian savoriness, we made a sauce from a mixture of sesame oil, Sriracha, hoisin sauce, and soy sauce.
• Egg: Scrambled egg is undoubtedly an essential part of fried rice, adding to the dish its bright and mildly savory flavor and crumbly, soft texture.
• Other ingredients: We fried the rice with canola oil and garnished it with some chopped scallions as a finishing touch.