Sweet, sour and savory, this pork fried rice will have your taste buds jumping for joy. It can be served up as a side dish but is just as excellent as an entrée. Perhaps one of the best parts about making fried rice is the fact that it can be customized to the chef's preference. You can add whatever vegetables and meat base you like.
Plus, fried rice is the perfect dish to prepare with leftover takeout rice, or you can make your rice from scratch. If so, try cooking and cooling the rice a day before.
Pro tip: For a healthier whole-grain alternative, use brown rice.
Slow cooker pork fried rice
8
30 minutes
6 hours
6 hours, 30 minutes
1 pound pork shoulder, boneless, 1-inch dice
1 cup light soy sauce
1 cup hoisin sauce
3 tablespoons sugar
2 tablespoons canola oil
3 tablespoons sesame oil
1 cup diced yellow onion
½ cup diced carrot
½ cup diced celery
4 cloves garlic, minced
2 eggs
½ cup frozen peas
6 cups day-old cooked white rice
2 tablespoons rice wine vinegar
½ cup sliced green onion
Add pork to a 6-quart slow cooker.
In a mixing bowl, combine soy sauce, hoisin sauce and sugar. Pour into slow cooker and mix.
Cook on low for 6 hours.
Meanwhile, heat a large saute pan to medium high. Add canola oil and sesame oil. When the oil gets hot, saute yellow onion, carrot and celery for 3 minutes. Add garlic and saute for one minute. Add eggs and scramble.
Add peas, rice, rice wine vinegar and green onions. Heat through while stirring.
Once pork is cooked, add fried rice the to slow cooker. Mix with pork until incorporated. Serve.