This pork fried rice recipe is quick and easy to make in a skillet at home with the basics of flavorful ingredients - vegetables, garlic, ginger paste, soy sauce, and oyster sauce.
Trim fat off chops and cut into bite sized pieces. Season with garlic salt and black pepper. You will not use it all, reserve the rest for a later step.
In a small bowl, whisk the eggs and set aside.
Heat olive oil in a wok over medium-high. Add pork cubes and stir fry until no pink remains. Remove pork from wok and set aside.
To the wok over medium high heat, add green pepper, carrot, peas, garlic, ginger paste, remaining black pepper, and remaining garlic salt. Stir fry for 3-4 minutes. Remove vegetable mixture from pan and set aside.
Add rice to the wok, tossing to war it up, then make a well in the center. Pour whisked egg into the well and stir it around to scramble the egg.
Add pork and vegetables back to the wok. Add soy sauce, oyster sauce, and sesame oil to the wok. Stir together and serve.
Notes
Here we added peas, green bell peppers, and carrots. Feel free to chop some onion or add other vegetables as you see fit.
This recipe calls for cooked white rice, you can use leftover rice or cook it just before making. I always recommend leftover rice for fried rice as it's had time to sit in the refrigerator, which will prevent it from clumping when reheating in the wok or skillet.
Realistically you can use whatever type of pork you have on hand. Pork tenderloin, boneless pork chops, or ground pork will all work. We chose to go with boneless pork chops.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days.