Main ingredients 🥩
porkgreen onioneggoyster saucetonkatsu saucechili powder
Solo Cooking God's Pork Fried Rice
Fried rice made with leftover pork and plenty of green onions, seasoned with chili powder for spiciness and oyster sauce and tonkatsu sauce for a savory depth of flavor
🙋 Recommended for
- ⭐ Those who want to enjoyably and quickly use up leftover pork in their fridge
- ⭐ People who prefer a hearty, spicy version of fried rice with more meat than typical vegetable fried rice
Ingredients needed 🛒2 servings
- leftover pork 300g
- rice 2 bowls
- green onion 1 large
- egg 1
- oyster sauce 1.5 tablespoons
- tonkatsu sauce 1.5 tablespoons
- chili powder 1 tablespoon
- sugar 0.5 tablespoon
- vegetable oil generously
- black pepper a pinch
Recipe 🍳
- Heat generous amount of vegetable oil in a pan, crack in 1 egg to make crispy fried egg, then set aside on a plate separately.
- After removing the egg, add 300g finely chopped pork and finely sliced green onion to the remaining oil in the pan, and stir-fry together over high heat.
- Once the pork is fully cooked and no longer pink, add 1 tablespoon of chili powder and quickly stir-fry without burning, allowing the chili oil to evenly distribute.
- Add 2 bowls of rice, then gradually add 1.5 tablespoons of oyster sauce, 1.5 tablespoons of tonkatsu sauce, and 0.5 tablespoon of sugar.
- Reduce heat to low and continuously press and stir the mixture so that the seasoning and ingredients evenly coat each grain of rice without clumping.
- Transfer the finished fried rice to a serving bowl, top with the pre-made fried egg, and sprinkle a light dusting of black pepper to finish.
- First, make a fried egg in the pan and set it aside; use the leftover oil to sauté minced pork and sliced green onion.
- Once the pork is cooked, add chili powder and stir-fry to develop the chili oil aroma.
- Add rice, oyster sauce, tonkatsu sauce, and sugar, then stir-fry gently over low heat until well combined, then top with fried egg and pepper.
Cooking tips 💡
- After adding chili powder, be careful not to burn it—adjust heat and stir quickly to avoid bitterness.
- The combination of oyster sauce and tonkatsu sauce creates a rich, deep umami flavor reminiscent of Chinese restaurant-style dishes.
- Any cut of leftover pork—such as belly, loin, or shoulder—can be used without issue.
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