Pork with Garlic Rice is one of my family’s favourite meals. It is so simple to throw together and super quick to cook without skimping on flavour, making it the ultimate midweek meal. Day-old rice is transformed into fragrant garlic fried rice, and the minced (ground) pork is caramelised in a dark, sticky sauce. It’s finished with a fried egg with a gooey centre (see the recipe notes for how to cook the perfect fried egg!) and crunchy, fresh vegetables. Customise with your choice of vegetables, fresh herbs and chilli.
Can you make Pork with Garlic Rice ahead of time?
Pork with Garlic rice can be made ahead of time and refrigerated in an airtight container for up to 2 days. Reheat in the microwave. Not suitable to freeze.
Is Pork with Garlic Rice suitable for leftovers?
Yes, you can refrigerate Pork with Garlic Rice in an airtight container for up to 2 days. Reheat in the microwave.
Pork with Garlic Rice
“Whole family loves it – even my 18 month old 🙂” Share PrintIngredients
- 1 tbsp olive oil
- 1 tbsp freshly minced garlic
- 1 tbsp freshly minced ginger
- 500 g (1 lb) minced (ground) pork
- 60 ml (¼ cup) rice wine vinegar
- 60 ml (¼ cup) tamari (or all-purpose soy sauce)
- 55 g (¼ cup) firmly packed brown sugar
- 1 tbsp olive oil
- 1 tsp freshly minced garlic
- 80 g (½ cup) frozen peas
- 75 g (½ cup) frozen corn kernels
- 370 g (2 cups) cooked rice (see note 1)
- 1 spring onion (scallion), sliced
- 1 tbsp tamari, or all-purpose soy sauce
- 1 tbsp sesame oil
- 4 fried eggs (see note 2)
- 2 cucumbers, cut into chunks
- 2 tomatoes, cut into wedges
- ½ bunch of coriander (cilantro), leaves picked
- 2 tbsp crispy fried shallots
- 2 tbsp chilli oil to serve (optional)
Instructions
- Heat the oil in a large, heavy-based frying pan over high heat.
- Add the garlic and ginger and cook, stirring, for 30 seconds.
- Add the pork and cook for 2–3 minutes until browned.
- Add the rice wine vinegar, tamari and brown sugar. Stir to coat the pork, then cook for 5 minutes. Do not stir during this time; this will allow the sauce to caramelise.
- Remove from the heat and set aside while you prepare the rice.
- Heat the olive oil in a frying pan over high heat. Add the garlic and cook for 30 seconds until fragrant.
- Add the frozen peas and corn and cook until thawed, 1–2 minutes.
- Add the rice and cook for 1 minute until heated through.
- Remove from the heat and add the spring onion, tamari and sesame oil. Stir through to coat.
- Serve the rice piled with pork and a fried egg on top. Serve the cucumber, tomato and coriander on the side. Sprinkle with the crispy fried shallots and chilli oil, if using.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
krisfordham says:
I make this at least once a week! Whole family loves it – even my 18 month old 🙂 Best flavors and so easy to make!