Try this Pulled Pork Fried Rice recipe, or contribute your own.
- Carbohydrate 8.801625 g
- Cholesterol 7.35 mg
- Fat 3.867 g
- Fiber 0 g
- Protein 6.082125 g
- Saturated Fat 1.29828 g
- Serving Size 1 1 Serving (204g)
- Sodium 7169.3775 mg
- Sugar 8.801625 g
- Trans Fat 0.190665 g
- Calories 93 calories
Step-by-step
- Crack your eggs into a bowl and whisk. Season with salt and pepper. In a large skillet or wok, heat up a bit of oil over high heat and scramble your eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry all the ingredients together. Remove and set aside.
- If the skillet is dry, add a tiny bit more oil and then add the pulled pork. Fry over medium high until crispy and hot.
- Add the rice and fry, stirring occasionally and breaking up the rice until the rice is crispy and heated through.
- Add the eggs, peas, and sliced jalapeños into the skillet and fry and mix until everything is evenly distributed. Taste and season with salt and pepper.
- Serve with sriracha, if desired.
Most home cooks make fried rice with freshly steamed grains, trapping internal moisture that yields a heavy, gummy mass instead of distinct, separated kernels. Achieving proper texture requires starch retrogradation. Stored in a refrigerator for 24 hours at 4 degrees Celsius, cooked rice undergoes retrogradation, forcing amylose molecules to recrystallize and expel surface moisture. Dry, cold grains fry efficiently without turning into mush.
Mastering the Wok and Protein Dynamics
High heat remains non-negotiable for successful wok cooking. Heat a seasoned carbon steel skillet or heavy cast-iron pan until shimmering before adding any fat. Scramble the eggs fast over high heat, pulling them while they remain slightly glossy and runny. They finish cooking later in the mix without turning rubbery. Crisp the pulled pork in the residual fat until edges brown, rendering out excess moisture.Integrating Vegetables and Aromatics
Add frozen peas and sliced jalapeños directly to the hot pan alongside the cold rice grains. Frozen peas contain high water content; adding them straight from the freezer prevents them from immediately boiling and losing their vibrant green chlorophyll. Constant motion prevents scorching while thermal energy transfers through the grain starches. Finish the dish by tasting for salinity before applying condiments.
