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2 tbsp vegetable oil
300g (10.5 oz) pork mince
1 onion, diced
4 garlic cloves, roughly chopped
3 tbsp Chinese garlic chilli paste or sambal oelek
1 small tomato, cut into large wedges
3 cups cooked rice
2 tbsp soy sauce
1 tsp dark soy sauce
½ tsp sugar
¼ tsp ground white pepper
fried eggs, to serve (optional)
finely sliced spring onion (scallions), to serve
Heat the vegetable oil in a wok or large frying pan over high heat. Add the pork mince and spread it out in the pan. Allow to sear for at least 5 minutes or until deeply golden and crusty. Then break up the pork and add the onion and garlic. Stir-fry for another 2 minutes or until the onion has softened.
Add the chili paste and stir-fry until well combined. Now add the tomato and stir-fry for another minute. Add the rice, soy sauces, sugar and pepper. Stir-fry until well combined. Divide among serving plates and top with fried eggs, if using, and spring onion.
Garlic pork fried rice
I made this for dinner tonight. I confess I reduced the amount of chilli garlic sauce by half, as although I love chilli my nose protests! I used some pork mince from my local Asian supermarket, which was delicious but made the rice super rich, so ordinary pork mince from the supermarket or butcher would be perfect. The whole dish had a lovely, smoky aroma and taste. This is a share dish I would make again for a dinner party. Love your videos, Marion!
Best fried rice ever!
Used gochujang. Omg so good!!!
Comfort-food heaven
My all-time go to recipe when you’ve had a bad day and need dinner in a hurry. A hug in a bowl. Make extra, it’s also perfect in a packed lunch.