Never Be Limited When Making a Fried Rice Feast

Never Be Limited When Making a Fried Rice Feast

Mar 11, 2023

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by

Making fried rice should be easy and fast, since it’s just gradually adding ingredients and mixing them around. However, I have to remember to select a cooking vessel that has enough room to hold and mix everything in.

Below are some links to more details, including photos:

My Story
Inspiring Recipe
- First Try
- Second Try
Continuous Improvement
Lesson for Dumber Self
Next Step for You

My Story

I had extra ground pork to use up and found a great recipe for it!

Inspiring Recipe

The recipe that I spotted was 15-Minute Pork Fried Rice from a website called Omnivore’s Cookbook. This was the same site that I referenced to cook Hainanese chicken rice and Peking chicken.

First Try

After buying some green onions, I was ready to focus on making fried rice.

Ingredients to Use

With 1.66 pounds of ground pork, I more than tripled the majority of the remaining ingredients and used the following:

3 tablespoons + 3/4 teaspoon of oil (for the aromatics)
10 green onions
10 cloves of garlic
6 1/2 tablespoons of oyster sauce (for the aromatics)
10 cups of steamed rice
3 tablespoons + 3/4 teaspoon of oyster sauce (for the rice mixture)
3 tablespoons + 3/4 teaspoon of soy sauce
3 cups of mixed frozen vegetables
3 tablespoons + 3/4 teaspoon of oil (for the eggs)
10 eggs
2 tablespoons + 1/2 teaspoon of sesame oil

There were several items that I had to substitute based on what was available at home, as follows:

Avocado oil instead of peanut or vegetable oil
Same-day instead of leftover rice
3 cups of peas and edamame (soybeans) instead of 3 1/4 cups of carrots, peas, and corn

Also, out of convenience while measuring the soy sauce, I just used the regular soy sauce instead of including the dark one.

Sesame oil, oyster sauce, salt, oil, soy sauce, egg, rice, ground pork, garlic, edamame (soybeans), peas, and green onions

Steps to Prepare

I followed the instructions, but had to add extra time to most of the seven steps due to the amount of ingredients I had. However, I was able to eliminate a few unneeded items.

The pork was brown after 6 minutes, rice mixed together after 5 minutes, and vegetables defrosted after 2 minutes. As for the eggs, there wasn’t enough room to have them set before the bottom started to burn, so I just scrambled them.

For the parts that I removed, they related to the rice. First, the steamed rice was moist enough, so I didn’t need to add extra oil. Next, since there were enough flavors, I didn’t add any salt. Lastly, because the bottom of the wok already had a crust, I wasn’t able to crisp the rice.

Green onions, garlic, and oyster sauce added to the pork in the wok — Green onions, garlic, and oyster sauce added

Sauce mixed into the rice in the wok — Sauce mixed in

Frozen vegetables added to the rice in the wok — Frozen vegetables added

Vegetables mixed into the rice in the wok — Vegetables mixed in

Eggs mixed into the rice in the wok — Eggs mixed in

Time to Eat

Since I had already tasted the rice before adding the sesame oil, I knew that I was going to enjoy the flavors.

Recipe Rating

Below were the results of the recipe after the first try:

# of Ingredients	Effort	$ / Serving	Try Again?
11 *

* includes second vegetable and excluded salt

I had no complaints on the flavors of the fried rice, but my younger son was the first person to ask where the butter was, since that’s how he learned to cook this dish. For me, I wanted to make the cooking process a little bit smoother.