Name: Thai-Style Pork Fried Rice
Yield: 4 (as a main course)
Cuisine: Asian, Thai
Ingredients: 2 tablespoons vegetable oil; 3 large eggs, beaten; Pinch salt; 1 bunch scallions, finely sliced, light and dark green parts divided; 3 cloves garlic, chopped; 2 tablespoons finely chopped fresh ginger (see note); 1 pound ground pork; 4 cups cooked white rice (from 1&frac13; cups uncooked rice); ½ cup frozen peas, defrosted; 1½ cups cooked broccoli florets (see note); 3 tablespoons fish sauce; 2 tablespoons oyster sauce; 2 teaspoons sugar; ¼ teaspoon crushed red pepper flakes; 3 tablespoons fresh chopped cilantro; Sriracha, for serving (optional)

Thai-Style Pork Fried Rice

By Jenn Segal

This Thai-style pork fried rice comes together in under 30 minutes, and it makes a satisfying one-dish meal.

Servings: 4 (as a main course)

Ingredients

2 tablespoons vegetable oil
3 large eggs, beaten
Pinch salt
1 bunch scallions, finely sliced, light and dark green parts divided
3 cloves garlic, chopped
2 tablespoons finely chopped fresh ginger (see note)
1 pound ground pork
4 cups cooked white rice (from 1⅓ cups uncooked rice)
½ cup frozen peas, defrosted
1½ cups cooked broccoli florets (see note)
3 tablespoons fish sauce
2 tablespoons oyster sauce
2 teaspoons sugar
¼ teaspoon crushed red pepper flakes
3 tablespoons fresh chopped cilantro
Sriracha, for serving (optional)

Instructions

In a large sauté pan, heat 1 tablespoon of the oil over medium-high heat. Season the beaten eggs with a generous pinch of salt, add them to the pan and cook, stirring frequently, until scrambled. Transfer the eggs to a plate and set aside.
In the same pan (no need to wash it), heat the remaining tablespoon oil over medium-high heat. Add the light green scallions, garlic, and ginger and cook, stirring frequently, for about 1 minute. Add the pork and continue cooking, breaking the meat apart with a wooden spoon, until no longer pink, about 3 minutes. Add the cooked rice, peas, broccoli, fish sauce, oyster sauce, sugar, and red pepper flakes. Cook, stirring to evenly combine, until the rice and vegetables are hot. Stir in the dark scallion greens, cilantro and scrambled eggs. Taste and adjust seasoning, if necessary. Serve with Sriracha, if desired.
Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Note: Defrosted frozen broccoli florets will work in a pinch, but they tend to get a bit mushy so fresh-cooked (or leftover fresh-cooked) broccoli is preferable. You can also substitute any other leftover cooked vegetables you have in your fridge.

Nutrition Information

Per serving (4 servings)
Calories: 701
Fat: 35 g
Saturated fat: 11 g
Carbohydrates: 63 g
Sugar: 4 g
Fiber: 2 g
Protein: 31 g
Sodium: 1455 mg
Cholesterol: 221 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.