Japanese Fried Rice With Pork
Savory fried rice made with tender pork, vegetables, and day-old rice finished with a drizzle of ketchup and mayo. A quick weeknight meal full of umami flavor.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 22g
Ingredients
- 3 cups cooked rice (day-old, chilled)
- 300 g pork shoulder, diced small
- ½ medium onion, minced
- ½ medium carrot, diced small
- ½ cup peas (fresh or frozen)
- ½ cup corn kernels (fresh or frozen)
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp mirin
- ¼ tsp salt
- ⅛ tsp white pepper
- 2 large eggs, beaten
- 2 tbsp ketchup
- 2 tbsp Japanese mayonnaise
- 2 tbsp green onion, sliced
Instructions
- 1
Ensure rice is chilled and broken into individual grains. Dice pork into small, bite-sized cubes. Mince onion and dice carrot into small pieces.
- 2
Heat 1 tbsp oil in a 12-inch skillet or wok over medium-high heat. Cook pork until browned and cooked through, about 5 minutes. Transfer to a plate.
- 3
Add remaining 2 tbsp oil to the skillet. Add onion and carrot, stir-fry for 2 minutes until softened. Add peas and corn, cook for 1 minute.
- 4
Push vegetables to the side. Pour beaten eggs into the empty space, scramble until just set, then mix with vegetables.
- 5
Add chilled rice and break up any clumps. Stir-fry for 2-3 minutes until heated through.
- 6
Return pork to the skillet. Add soy sauce, mirin, salt, and white pepper. Toss everything together for 1 minute.
- 7
Transfer to a serving dish. Drizzle with ketchup and mayonnaise in a crosshatch pattern. Garnish with green onion and serve hot.
Tools you’ll need
- 12-inch skillet or wok
- wooden spoon or spatula
- cutting board
- chef's knife
- measuring spoons
- measuring cups
- small bowl
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