Pork fried rice

  • 35 mins cooking
  • Serves 4
  • Print


Pork fried rice
  • 2 eggs
  • 1 medium red onion (170g)
  • 1 clove garlic
  • 2 rindless bacon slices (130g)
  • 200 gram pork fillet
  • 150 gram mushrooms
  • 150 gram sugar snap peas
  • 1 medium carrot (120g)
  • 3 teaspoon peanut oil
  • 1/2 cup frozen peas (60g)
  • 3 cup cold cooked brown long-grain rice
  • 2 tablespoon kecap manis
  • 4 green onions (scallions)


Pork fried rice
  • 1
    Lightly beat eggs. Peel and thinly slice red onion; peel and crush garlic. Thinly slice bacon and pork. Quarter mushrooms. Trim sugar snap peas. Peel and finely chop carrot.
  • 2
    Heat one teaspoon of the oil in wok. Pour half the egg into wok; cook over medium heat, tilting wok, until almost set. Remove omelette from wok; roll tightly, slice thinly. Repeat using another teaspoon of oil and remaining egg.
  • 3
    Heat remaining oil in wok; stir-fry red onion and garlic until onion softens. Add bacon and pork; stir-fry until bacon is crisp. Add mushrooms, sugar snaps, carrot and frozen peas; stir-fry about 3 minutes or until carrot is just tender.
  • 4
    Add rice and kecap manis to wok; stir-fry until hot. Thinly slice green onions. Toss omelette and onion through fried rice just before serving.


We've used brown long-grain rice in this recipe because of its lovely nutty taste, but you can replace it with white long-grain rice if you wish. You need to cook about 1⅓ cups rice for this recipe.

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