Cashew Free Classic Pork Fried Rice

Total time30 min

Prep time15 min

Cook time15 min

5.0

(27)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

3 cups cooked long-grain white rice, day-old and cold
12 oz boneless pork loin or pork tenderloin, cut into ½-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
½ tsp white pepper
½ 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 2–3 minutes more. Transfer the pork to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!