Ground Pork Fried Rice

5 from 1 vote

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.

Prep Time10

Cook Time20

Total Time30

Course: Mains

Cuisine: Asian

Diet: Gluten Free, Low Lactose

Keyword: fried rice, healthy dinner recipes, pork fried rice, pork mince

Servings:

Calories: 598kcal

Author: Sarah Bell

Equipment

Sharp knife
Chopping Board
Wok or large skillet
Measuring Cups and Spoons
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