Vietnamese Pork Fried Rice

Course: Main Course

Cuisine: Vietnamese

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 803kcal

Author: Lord Byron's Kitchen

Leftover rice and ground pork are the main ingredients in Vietnamese Pork Fried Rice. Prepared with eggs, garlic, ginger, and green onions, and seasoned with fish sauce, this rice is a complete meal all on its own!

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Ingredients

3 tablespoons vegetable oil
1 pound ground pork
1/4 teaspoon ground black pepper
2 teaspoons minced ginger
2 teaspoons minced garlic
2 tablespoons brown sugar
2 tablespoons fish sauce
1 whole lime
1/4 cup green onions, sliced
1 tablespoon sesame seeds
4 large eggs
6 cups cooked, cooled rice

Instructions

Add one tablespoon of the oil and all of the pork to a large skillet. Over medium-high heat, cook the pork for 5-7 minutes. Use a wooden spoon to break up the ground pork as it cooks.
Add in the brown sugar. Toss well to coat the pork and continue frying for 3-4 more minutes. Transfer the pork out of the skillet and into a glass bowl. Set aside.
Add the remaining two tablespoons of oil to the skillet. Add the garlic and ginger. Cook for 3 minutes.
Next, add in the whisked eggs, ground black pepper, and fish sauce.
Cook the eggs as if you were preparing scrambled eggs. Keep them moving around the pan with your wooden spoon until they are no longer runny.
Add the leftover rice to the eggs. Toss to break up the cold rice.
Add the ground pork back to the skillet. Toss to combine with the rice.
Once the rice is fully heated through, turn off the heat. Add the green onions and sesame seeds. Toss and serve immediately with more green onions and sesame seeds to garnish.

Nutrition