I am all for quick and easy dinners that also taste delicious and happen to be healthy as well. This Veggie Loaded Ground Pork Fried Rice recipe ticks all of those boxes. This recipe makes enough to serve 4 (or 5 if you have a few lighter eaters). And if you love those Asian flavours then I recommend you also try my Teriyaki Ground Turkey and Rice Bowls.
Everything You Need to Make Ground Pork Fried Rice
A lot of these ingredients you might already have on hand in your freezer or pantry! Everything you need is listed below as well as any possible substitutions and ingredient notes. Find the ingredient quantities and instructions in the recipe card at the bottom of this post.
- extra virgin olive oil – olive oil is always my preferred oil to use in cooking but you can swap for avocado oil. A lot of recipes use peanut oil, which we don’t use due to food allergies. I avoid vegetable oils, they are highly processed and not a healthy option.
- ground pork – you can swap the ground pork (pork mince) for ground chicken, turkey or beef.
- tamari – Soy sauce is a good alternative for tamari. If you are gluten intolerant then make sure your tamari or soy sauce is gluten free.
- oyster sauce – oyster sauce adds those rich umami flavours to this dish. If you don’t have any on hand you can swap for hoisin sauce.
- garlic cloves – I use fresh garlic cloves but you can swap each clove for a teaspoon of minced garlic if preferred.
- green onion – also known as spring onions or scallions. Green onions can be swapped for brown / yellow onions.
- carrot – I’ve used a large fresh carrot diced but you can swap for a half cup of frozen carrot if preferred.
- frozen peas – if you don’t have green peas, you can swap for green beans chopped into 1cm pieces.
- green cabbage – I love boosting the veggie content of this recipe with green cabbage, taking it from more of a side dish to a main meal.
- jasmine rice – I prefer Jasmine rice in this recipe but you can swap for another short grain white rice (don’t use arborio rice though as it won’t work as well). A long grain rice like basmati would also work. If you have leftover cooked rice, you will need about 5 cups.
- fish sauce – this dish is all about those umami flavours! Fish sauce goes in at the end and adds some saltiness and umami.
- sesame oil – sesame oil adds such a nice flavour to the fried rice. It’s an optional ingredient but I highly recommend it. I prefer toasted sesame oil.
- large eggs – eggs add extra protein and nutrients to this dish. If you have an egg allergy you can leave them out.
Other veggies that go well in this dish
If you want to boost the veggie content even more then here are some other veggies that would go well in this dish:
- red bell peppers, diced
- mushrooms, diced
- corn kernels
To serve
- handful cilantro, roughly chopped
- lime quarters
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Tips for Making the Best Fried Rice
This really is such a simple recipe to make but here are a few tips to make it even better!
- use leftover rice – do you have leftover cooked rice from last nights dinner? Perfect! Using cooked rice that has been left to cool in the fridge is perfect for this dish as it creates perfectly fried rice (no soggy rice here!).
- rinse your rice before cooking – rinsing your rice removes excess starches, resulting in the perfect texture – extra fluffy rice and no glugginess.
- heat your pan before adding oil – bring your wok, pan or large skillet to a medium-high heat before adding the oil and pork. When the pan is hot, the pork fries without releasing excess moisture.
- don’t overcook your vegetables – once the veggies go in, they don’t need to fry for too long before adding the rice. Because they’re cut into small pieces, they will cook pretty quickly and continue to cook once you’ve added the rice. You really just stir-fry them.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days or freezer for up to 3 months.
Ground Pork Fried Rice
This veggie loaded ground pork fried rice recipe is a healthy and quick, veggie filled, gluten free dinner option. This dish takes just 30 minutes to make (or 15 minutes if your rice is already cooked!), making it the perfect mid-week meal.
Equipment
- Sharp knife
- Chopping Board
- Wok or large skillet
- Whisk
- Spatula
- Large saucepan
Ingredients
- 1 tablespoon extra virgin olive oil
- 500 grams pork mince, free range
- 2 tablespoons tamari, or soy sauce
- 2 tablespoons oyster sauce
- 2 cloves garlic, minced
- 4 green onions, cut into 1cm pieces
- 1 large carrot, diced
- 1 cup frozen peas
- 2 cups green cabbage, shredded, heaped
- 1 2/3 cups jasmine rice, or 5 cups cooked rice
- 1 tablespoon fish sauce
- 1 tablespoon sesame oil
- 3 large eggs, whisked
To serve
- handful cilantro, roughly chopped
- 1 lime, quartered
Instructions
- To cook the rice, add the rice to a pan and top with water. Use your hands to swish the rice around to wash. Strain through a fine mesh sieve and return to the pan. Repeat this process another 2 times. Return the rice to the pan for a final time and top with 2 ¼ cups water. Place onto the stove and bring to a boil. Once boiling, reduce to a simmer and place the lid on. Continue to summer until most of the water has been absorbed. Turn off the heat and leave the lid on so the rice can continue to steam while you cook the pork and vegetables.
- Bring a large frying pan or wok to a medium-high heat and add the olive oil. Add the ground pork to the pan and use a metal spatula to break up. Once mince is browned, add 1 tablespoon tamari and 1 tablespoon oyster sauce and stir through.
- To the pan add the garlic and sauté until fragrant. Add the green onions, diced carrot, peas and cabbage and fry until just tender.
- Add the jasmine rice to the pan as well as the remaining tamari, oyster sauce, fish sauce and sesame oil. Stir through and fry until the rice is heated through.
- Push the fried rice to one side of the pan and add the whisked eggs. When the bottom of the egg starts to set, use the spatula to flip over and cook until the egg is cooked through. Break up the egg and stir through the fried rice. Turn off the heat.
- Divide fried rice between bowls and serve topped with fresh cilantro and a lime wedge.
Notes
Nutrition facts are an estimate only.
Storage
Store leftover fried rice in an airtight container in the fridge for up to 3 days.Gluten-free
If you are gluten-intolerant or coeliac, make sure to check your sauces to make sure they are gluten free before using.Nutrition
Calories: 598kcalCarbohydrates: 33gProtein: 32gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.01gCholesterol: 230mgSodium: 1249mgPotassium: 732mgFiber: 5gSugar: 5gVitamin A: 3659IUVitamin C: 37mgCalcium: 98mgIron: 3mg
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