Pork Fried Rice

Last night's fennel-shallot roast pork & day-old rice, fried hard — a spoon of the pork gravy is the secret

Serves 3–4 · 15 min

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3–4 cups cold day-old cooked rice (basmati), clumps broken up
~2 cups leftover roast pork, diced
2 eggs, beaten
2–3 Tbsp neutral oil (or a little of the pork fat)
3 garlic cloves · 1 Tbsp grated ginger · 3 scallions (whites & greens split)
the leftover broccolini, chopped (or ½ cup peas & carrots)
To season
2–3 Tbsp soy sauce · 1 tsp toasted sesame oil · white pepper
1–2 Tbsp leftover pork gravy — or 1 Tbsp oyster sauce (the savory-depth secret — see note)

What you need

3–4 cups cold day-old cooked rice (basmati), clumps broken up

~2 cups leftover roast pork, diced

2 eggs, beaten

2–3 Tbsp neutral oil (or a little of the pork fat)

3 garlic cloves · 1 Tbsp grated ginger · 3 scallions (whites & greens split)

the leftover broccolini, chopped (or ½ cup peas & carrots)

To season

2–3 Tbsp soy sauce · 1 tsp toasted sesame oil · white pepper

1–2 Tbsp leftover pork gravy — or 1 Tbsp oyster sauce (the savory-depth secret — see note)

Prep everything first. Break up the cold rice with wet hands, dice the pork, chop the aromatics and broccolini — fried rice moves fast once the pan's hot, so have it all lined up.
Scramble the eggs, pull them. Get the wok ripping hot with a little oil; scramble the eggs soft, then scrape them out and set aside.
Aromatics. More oil; fry the garlic, ginger, and scallion whites 30 seconds until fragrant.
Fry the rice hard. Add the cold rice, spread it in a layer, and let it sear — don't stir constantly. Press it against the pan, toss occasionally, 3–5 min, until it's hot, dry, and a little toasty.
Pork & veg back. Add the diced pork and the broccolini (both already cooked) and toss just to heat through and crisp the pork edges.
Season down the pan edge. Drizzle the soy, sesame oil, white pepper, and the spoon of pork gravy around the hot edge of the pan so it sizzles, then toss to coat evenly. Keep it light — too much and it goes soggy.
Finish. Eggs back in, scallion greens over, off the heat. Extra soy or chili crisp at the table.

Steps — tap one to keep your place

1. Prep everything first. Break up the cold rice with wet hands, dice the pork, chop the aromatics and broccolini — fried rice moves fast once the pan's hot, so have it all lined up.

2. Scramble the eggs, pull them. Get the wok ripping hot with a little oil; scramble the eggs soft, then scrape them out and set aside.

3. Aromatics. More oil; fry the garlic, ginger, and scallion whites 30 seconds until fragrant.

4. Fry the rice hard. Add the cold rice, spread it in a layer, and let it sear — don't stir constantly. Press it against the pan, toss occasionally, 3–5 min, until it's hot, dry, and a little toasty.

5. Pork & veg back. Add the diced pork and the broccolini (both already cooked) and toss just to heat through and crisp the pork edges.

6. Season down the pan edge. Drizzle the soy, sesame oil, white pepper, and the spoon of pork gravy around the hot edge of the pan so it sizzles, then toss to coat evenly. Keep it light — too much and it goes soggy.

7. Finish. Eggs back in, scallion greens over, off the heat. Extra soy or chili crisp at the table.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.