Go Back
Pork Fried Rice with Snap Peas and Carrots
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 4 cups cooked white rice, preferably day-old
  • 1 pound pork tenderloin, cut into small cubes
  • 2 cups sugar snap peas, trimmed
  • 2 medium carrots, peeled and thinly sliced
  • 3 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 2 large eggs, beaten
  • 2 tablespoons vegetable oil
  • Salt and black pepper to taste
  • 2 green onions, sliced

Instructions
 

  • Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the pork cubes and cook until browned and cooked through, about 5 minutes. Season lightly with salt and pepper, then remove the pork to a plate.
  • Add the remaining tablespoon of oil to the skillet. Stir in the garlic and cook for 30 seconds until fragrant.
  • Add the sliced carrots and snap peas. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
  • Push the vegetables to one side of the skillet. Pour the beaten eggs into the empty space and scramble until just set.
  • Add the cooked rice and return the pork to the skillet. Pour in the soy sauce and stir everything together. Cook for another 2 minutes, breaking up any rice clumps, until heated through.
  • Remove from heat and stir in the sliced green onions before serving.

Notes

Use cold day-old rice so the grains stay separate and do not turn mushy. If you only have fresh rice, spread it on a tray and let it cool for 10 minutes first. Leftovers reheat well in a hot skillet with a splash of water to restore moisture without losing the vegetable crunch.
Course: Main Course
Cuisine: Asian
Equipment: Large Skillet, Cutting Board, Knife