Zhurou Chaofan (猪肉炒饭)
China
A quick and flavorful fried rice with pork, ready in minutes. The combination of tender meat, crunchy vegetables, and a savory sauce makes the dish rich and tasty.
Ingredients
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 0.5 tbsp dark soy sauce
- 0.125 tsp ground white pepper
- 2 tbsp neutral cooking oil
- 2 pcs eggs
- 225 g ground pork
- 1 pcs onion
- 1 tbsp garlic
- 1 tsp ginger
- 50 g peas
- 50 g carrot
- 400 g rice
- to taste green onion
Steps
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In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce and ground white pepper. Set aside.
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Heat a well‑heated wok over high heat until it smokes. Add 1 tablespoon of neutral cooking oil, spreading it over the walls.
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Pour in the beaten eggs. When they begin to set at the bottom, stir so the liquid runs, and quickly scramble into small pieces. Transfer the eggs to a separate dish.
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Add the remaining tablespoon of oil to the wok, then the ground pork. Spread it on the surface, let the bottom brown slightly, then flip and fry until cooked through.
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When the pork turns pale, add the onion, garlic and ginger. Stir‑fry until the onion becomes translucent.
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Add peas and carrot, stir‑fry quickly for about 30 seconds. Then add the rice and the returned eggs, stir‑fry another 30‑40 seconds, constantly stirring.
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Pour in the prepared sauce mixture, toss thoroughly so all ingredients are coated. Remove from heat, sprinkle with green onion and serve.