Pulled Pork Fried Rice

posted on: Thursday, September 15, 2011

I've been craving fried rice. More specifically I've been craving that fried rice above, the one I made way back when I had a cast iron skillet and a crock pot. The fried rice is made with left over pulled pork. In my world pulled pork is made in a crock pot. I have no crock pot in Brazil but if you have a crock pot in your side of the world then you should make this recipe. It's a really good recipe and I'm not just saying that because I made it, believe it or not I'm kind of shy about the food I cook.

But I did make this! And I wrote the recipe down! And now I want to make it again but first I need to figure out how to make pulled pork via another method that does not require a crock pot. Any suggestions? If you tell me I should make it Hawaiian style in an imu I'll just have to roll my eyes because that is seriously more work than I can dream of though I would have enough left over pulled pork to make fried rice for a very long time, no doubt. Oh well, at least the recipe is now documented and when I return to the land of kitchen-appliances-a-plenty I'll make this again, unless of couse you have a pressure cooker recipe for pulled pork. If that's the case I may end up loving you forever.

Pulled Pork Fried Rice
  • 2 tablespoons vegetable oil
  • 3 eggs
  • 3 tablespoons soy sauce
  • 3 garlic cloves minced
  • 1 tablespoons minced fresh ginger, peeled
  • 2 bunches green onions, white and green parts separated and thinly sliced
  • ½ lbs cooked pulled pork
  • 2 carrots, shredded
  • ½ cup frozen peas
  • 2 cups cooked white rice
  • 2 tablespoons rice vinegar

  1. In a wok or large nonstick skillet, heat 1 tablespoon oil over high heat.
  2. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine.
  3. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.
  4. Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly for about 30 seconds, until fragrant.
  5. Add pulled pork,carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute.
  6. Top with scallion greens and serve.


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