Delicious pork fried rice with crispy pork chunks in every, single bite. The pork is cut into chunks and fried until it is as crispy as chicken nuggets but tender on on the inside. It is so heavenly when paired with the fried rice. I love making fried rice whenever I have a big chunk of rice that’s going stale in the fridge. It is super easy to make and no hassle at all.
I used the pre-sliced pork that is a combination of boneless pork loin and boneless pork chops-all boneless. If you can’t find boneless pork, use pork chops and remove the bone. The pork is marinated, then tossed in flour and then fried until crispy and browned on all sides. You can add in a bit of cornstarch to the flour to make the pork extra crispy if you want.
To make any good fried rice, you need soy sauce. I don’t make the rules! Great add ins for fried rice are diced bell peppers, sliced green onions, tinned carrots and peas. The rice you’re using also has to be at least a day old. That way you won’t end up with mushy fried rice. Older rice is firmer in texture so can withstand any extra cooking and all that tossing. This is great for any lunch or dinner and I hope you love it as much as I do! I recommend pairing this pork fried rice with my cucumber coleslaw.
Ingredients
0.9kg/2lbs boneless pork chops or boneless pork loin, cut into cubes
1 teaspoon table salt
1 teaspoon garlic powder
2 teaspoons cayenne pepper
1 teaspoon ground black pepper
1 tablespoon dried parsley
1/4 cup soy sauce
1&1/2 cups all-purpose flour
1 cup cooking oil, plus extra
1 large onion, chopped
3 garlic cloves, finely chopped
1 bell pepper, seeds removed and diced
3 green onion stalks, trimmed and sliced
2 extra tablespoons soy sauce
4 cups cooked leftover rice
Instructions
- Season the pork with the salt, garlic, cayenne pepper, black pepper, and parsley. Refrigerate the seasoned pork for 1 hour or even overnight.
- Toss the marinated pork into the flour a few pieces at a time, then heat 1/4 cup oil in a large frying pan on medium-high heat.
- Shake off any excess flour from each pork chunk, and fry in batches. Don't overcrowd the pan; I fried this in a 12 inch skillet in about 3-4 batches.
- Flip each pork chunk after 5 minutes when it is nicely browned, then continue frying for another 5 minutes.
- Add about 1/4 cup oil every time you fry a new batch. Let the fried pork rest on paper towels.
- In a large saucepan, fry the onions and bell peppers with the extra oil until softened and golden brown.
- Then toss in the green onions, cooked rice and soy sauce.
- Mix in the fried pork chunks into the saucepan and let it combine. Add in any tinned vegetables at this stage if you wish.
- Let it cook for about 10 minutes on low heat.
- Serve warm and garnish with extra green onions or herbs.
- Store leftovers in the fridge for up to 4 days.