Last Updated on July 7, 2021
Fried rice is one of the most common dishes in East Asia, Southeast Asia, and South Asia and is often combined with other foods such as chicken, eggs, pork, beef, and seafood. Believed to have originated in the city of Yangshou during the Mui dynasty between 581-618, different Asian cultures—and Chinese American restauranteurs—have developed different versions of the dish often using locally available foods.
This flavorful version combines ground pork, fluffy scrambled eggs, caramelized onions, and crispy rice and is something the whole family can enjoy. Plus, this recipe is dairy-free, gluten-free, and heavy on vegetables.
- 1 pkg ButcherBox Ground Pork
- 2 c cooked rice day old works best
- 2 ea carrots peeled and grated
- 1 c peas, frozen
- 1 sm onion julienned
- 2 Tbsp liquid aminos
- 1 Tbsp coconut aminos
- 2 cloves garlic minced
- 2 tsp fresh ginger grated
- 3 ea eggs whisked
- ⅛ c avocado oil
- Heat a large skillet or wok on high heat. Once smoke starts to appear add avocado oil. Let the oil heat up for 2 minutes. Add whisked eggs and quickly scramble. Once fully cooked, remove from pan and set aside on paper towels to absorb any excess oil.
- Using the same skillet or wok (still on high heat), crumble pork into pan. Continuously stir meat. Once 75% is browned add onions, ginger, garlic, coconut aminos and liquid aminos. Sauté for 3 minutes.
- Add rice, carrots and peas to the skillet. Continuously stir for another 5 minutes or until peas are no longer frozen.
- Finally, add the scrambled eggs, toss together and serve for a quick easy dinner.
Emilie Abijanac is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête. Emilie was also the culinary director of ButcherBox.