Pork Fried Rice

Pork Fried Rice

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  • 2 tablespoons tamari, plus additional for serving
  • 2 tablespoons hoisin sauce
  • 2 tablespoons mirin
  • 2 tablespoons sesame oil, divided
  • 2 large eggs, beaten
  • 1 cup cooked, diced pork
  • 1 cup diced carrots
  • 1/2 cup fresh or frozen peas, defrosted
  • 1 tablespoon minced ginger
  • 1 tablespoon minced garlic
  • 4 cups cold cooked rice
  • 1/2 cup chopped pineapple, drained
  • 1/2 cup chopped green onions


Combine tamari, hoisin and mirin in a small bowl; set aside.

Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add eggs and cook, breaking them up into small pieces, until lightly browned, about 2 minutes. Stir in pork, carrots, peas, ginger and garlic; stir fry until pork is crispy, 3 to 4 minutes.

Add remaining oil and rice to the wok and stir fry, breaking up rice with a spatula, until it’s heated through, about 2 minutes. Add pineapple and green onions; toss to incorporate. Pour reserved sauce around the edges of the wok and toss to combine. Serve immediately with additional tamari for seasoning.

Special notes:

Feel free to substitute cooked, diced chicken for the pork.

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