Chinese Five Spice Pork Fried Rice

I don’t claim to be an expert, but I’ll tell you what I know about fried rice.  There’s a common tenet that French cooking and successful fried rice share:  don’t crowd the pan.  Better to cook your ingredients in shifts than to have soggy fried rice.  The  basic fried rice recipe is more a sequence of events using what you have on hand.  First the protein, then the onion and vegetables, then the egg and finally, the rice.

Growing up, my Mom made fried rice often.  The best was her Bacon Fried Rice, which was in the refrigerator when we came home recently after my parents watched our kids for a week.  I don’t know if I was happier to see my kids or those leftovers.

Last night I had leftover Chinese Five Spice Braised Pork, so that’s what I used.

Chinese Five Spice Pork Fried Rice

1 cup chopped braised Chinese Five Spice pork (or deli ham, bacon or ground pork)

1 onion, chopped

1 bunch scallions, white and green parts separated

2 cloves of garlic, chopped

1 Tbsp freshly grated ginger

2 carrots, diced

1 cup frozen peas

3 eggs, beaten

3 Tbsp soy sauce

4-5 cups cold cooked rice (I use Jasmine rice)

In a wok over high heat, add vegetable oil (I use canola) until hot but not smoking.  Add pork and cook until heated through.  Dump pork onto a large platter large enough to hold all of your ingredients.  Add a little more oil and add the onion and cook for a minute or two until translucent.  Add the white portions of the scallions, garlic, ginger, carrots and peas and cook until the vegetables are cooked through, making sure not to let the onions burn.  Empty the vegetables onto the platter with the pork.  Add a little more oil to the wok and then add the beaten eggs, swirling and lifting to ensure they cook through (same technique as an omelet).  When eggs are cooked, break them up with your wooden spoon and dump them onto the platter with the other ingredients.  Add a couple of tablespoons more oil to the pan and then add the rice, breaking up the larger clumps with your wooden spoon and then letting it cook undisturbed for a couple of minutes.  Stir and then let sit for a couple minutes more, ensuring all the rice gets direct heat on the bottom of the pan.  When the rice has crispy pieces throughout, add the chopped green scallions and the soy sauce and the rest of the previous ingredients.  Stir until combined and all ingredients are hot.  Serve at the table with more soy sauce and Sriracha for the adults.

– Catherine


  1. […] we had a family favorite, Chinese Five Spice Braised Pork, which I’ve written about here and here.  And, because the food provided for the Encyclopedia Corps is not heavy on fresh fruits and […]

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