Pork chop fried rice

Home Recipes Pork chop fried rice


  • Rice (equiv to about two cups of uncooked rice)
  • Green peas
  • Corn
  • Diced carrots
  • Chopped onions (half a huge onion)
  • Eggs (3)
  • Pork chops (about 1lb)
  • Soy sauce (about 1-2 tablespoons or so)
  • Sesame oil (about 1-2 table spoons or so)
  • Salt and pepper, to taste
  • Chopped scallions (green onions)

Cook the rice. It’s even better if the rice was left over from the previous night. The rice used here is actually sweet rice. It’s a little more sticky compared to regular rice. I usually use Thai rice or Japanese rice.
The green peas, corn, and carrots were from a big bag of frozen vegetables. Therefore, the only thing we needed to do was defrost.
The pork chops were first pan fried until cooked. They were then cut into bite size cubes.

We wanted to be creative with the eggs. Normally, I’d either scramble the eggs first, place aside, and then combine it with the rest of the ingredients later, or crack the eggs into the wok while stir frying the rice. The latter option gives the fried rice a moist texture. So it basically comes down to the diner’s preference. We decided to fry the egg and lay it over the rice like a blanket, as shown later.

Heat oil in wok. Start by adding the rice into the wok, first. Once the rice heats up, add in the pork, carrots, onions, peas, corn, (eggs). Drizzle the soy sauce and sesame oil over the mixture and stir. When the fried rice reheats, mix in the chopped scallions. Ready to serve.

I never make fried rice with sticky rice, but this was quite interesting. Since the fried rice became so sticky, we were able to mold the rice into little domes. It kind of looks like an igloo.

Serving suggestions: Serve with ketchup… or my favorite, Sriracha hot sauce.

Fried rice!

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