This Quick and Easy Pork Fried Rice with Edamame, Corn, Broccoli and Carrots has quickly become one of my favorite go-to recipes. I love to make this when I have leftover pork, especially the day after I make my equally simple and delicious Sous Vide Teriyaki Pork Tenderloin. In fact, when I make the Sous Vide Teriyaki Pork (and I love my Anova), I cook up a batch of white rice, let it cool and stick it in the refrigerator so it’s ready-to-go when I make this stir fry a day or two later. This dish, like all stir-fries, is better when made with day-old rice. A fresh batch of warm (or even lukewarm) rice tends not to fry well and can result in soggy, mushy sticky clumps (doesn’t that sound appetizing!). So leftover, well chilled refrigerated rice is definitely the way to go when making fried rice. If you’re in a rush and you crave pork fried rice tonight and you don’t have any leftover rice in the frig, just cook up some rice, spread it out on a baking sheet and stick in the refrigerator for an hour or so to let it dry out and chill.
As for the vegetables, the combination of edamame, corn, broccoli and carrots really works well together, but you can use pretty much whatever you have leftover in the refrigerator. This is a great dish for cleaning out the leftovers in your vegetable drawer. Just make sure that you cut the vegetables to roughly the same size so they cook evenly. And don’t forget the broccoli stalks. Peel them (or not) and slice them in quarter inch thick coins (or if their really big, half moons). I think a lot of people tend not to use the stalks, but they add a tasty, crispy crunch to the stir fry, or any dish for that matter. And if you have some frozen peas in the freezer, you can just toss in a handful when adding the other vegetables…no need to cook separately.
Quick and Easy Pork Fried Rice with Edamame, Corn, Broccoli and Carrots
- 2 cups cooked white rice (12 ounces; 350g)
- 2 1/2 tablespoons vegetable or canola oil, divided (40ml)
- 6 ounces fresh corn kernels, cut from 1 to 2 ears of corn (170g) or 6 oz canned corn, drained
- 2 scallions (1 ounce; 30g) sliced, whites and greens reserved separately
- 6 ounces broccoli (170g) separated into small florets and ¼” thick slices of stalks
- 1 medium carrot (3 ounces; 85g) peeled and diced
- 6 ounces Edamame (170g) steamed and shelled
- 3 cloves garlic (~2 teaspoons; 5 g) minced
- 6-8 ounces leftover roast pork or ham, finely diced (170g)
- 3/4 teaspoon chili-garlic sauce or Sriracha, depending on your heat tolerance
- 2 teaspoon soy sauce (7.5ml)
- 2 teaspoon toasted sesame oil (7.5ml)
- Kosher salt
- Ground white pepper
- 1 large egg
If using day-old rice, break rice up into individual grains with your hands. Heat 1/2 tablespoon vegetable oil in a large wok or heavy-bottomed 12”-14” skillet (cast iron works well) over high heat until just smoking. Add half of rice and cook, stirring constantly and tossing, until rice is pale brown and toasted and has a lightly chewy texture, about 3-4 minutes. Transfer to a medium bowl. Repeat with another 1/2 tablespoon oil and remaining rice.
Return wok/skillet to heat and add 1/2 tablespoon oil. Add corn, edamame, carrots, broccoli and cook, stirring occasionally, until lightly charred, about 4 minutes. Add the minced garlic and stir until fragrant, about 1 minute. Transfer to bowl with rice and toss to combine.
Add 1/2 tablespoon oil to the pan. Add scallion whites and pork and cook, stirring gently, until lightly softened, warm and fragrant, about 1 minute. Pour in the rice mixture and stir to combine. Add soy sauce and sesame oil and toss to coat. Season to taste with salt and white pepper.
Push rice to the sides of wok/skillet and add remaining 1/2 tablespoon oil. Break the egg into the oil and season with a little salt. Use a spatula to scramble egg, breaking it up into small bits. Toss egg and rice together.
Add scallion greens and toss to combine. Serve immediately.