Breastfeeding Friendly Classic Pork Fried Rice
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Learn more āIngredients
4 servings
- 3 cups cooked long-grain white rice, day-old and cold
- 12 oz boneless pork loin or pork tenderloin, cut into Ā½-inch cubes
- 3 tbsp neutral oil (such as vegetable or canola oil), divided
- 3 large eggs, lightly beaten
- 3 scallions, thinly sliced, white and green parts separated
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots, thawed
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- Ā½ tsp white pepper
- Ā½ tsp salt, or to taste
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
In a small bowl, stir together the soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- 2
Heat a large wok or 12-inch skillet over high heat until smoking. Add 1 tbsp of the neutral oil and swirl to coat. Add the pork cubes in a single layer and cook undisturbed for 2 minutes, then stir and continue cooking until the pork is browned on all sides and cooked through with no pink remaining, about 2ā3 minutes more. Transfer the pork to a plate and set aside.
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