It all started on a whim, really. I had some leftover five-spice pulled pork from a weekend barbecue, and I just hate wasting food. Staring into the fridge, a lightbulb went off. Why not combine the smoky, savory pork with the comforting simplicity of fried rice? And honestly, it turned out way better than I ever imagined. It's a recipe that feels both familiar and exciting, a happy marriage of American barbecue and Asian cuisine. Its super yummy, if I do say so myself!
This five-spice pulled pork fried rice isn't just about using leftovers. It's about elevating them. The aromatic five-spice powder infuses the pork with a warm, slightly sweet flavor that pairs perfectly with the salty soy sauce and savory oyster sauce (if you choose to use it). The vegetables add a fresh, vibrant crunch, while the scrambled eggs provide a creamy richness that ties everything together. Its a flavor bomb, seriously.
Required Equipments
- Wok
- Large Skillet
- Mixing Bowls
- Cutting Board
- Sharp Knife
Five Spice Pulled Pork Fried Rice: Frequently Asked Questions
Five Spice Pulled Pork Fried Rice
Transform leftover pulled pork into a flavorful and satisfying meal with this easy five-spice pulled pork fried rice recipe. A delicious blend of savory, sweet, and aromatic flavors that comes together in minutes!
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Pulled Pork: If you haven't already, make the five-spice pulled pork. You can follow your favorite recipe or purchase pre-made pulled pork to save time. Ensure the pork is shredded into bite-sized pieces.
- Cook the Rice: Cook the rice according to package directions. For best results, use day-old cooked rice that has been chilled. This helps prevent the fried rice from becoming mushy.
- Prepare the Vegetables: Dice the onion, carrots, and bell pepper into small, uniform pieces. Mince the garlic and ginger.
- Scramble the Eggs: In a small bowl, whisk the eggs with a pinch of salt and pepper. Heat a lightly oiled skillet over medium heat. Pour in the eggs and cook, stirring occasionally, until scrambled and set. Remove from the skillet and set aside.
- Sauté Aromatics: Heat a wok or large skillet over medium-high heat. Add the vegetable oil. Once the oil is hot, add the diced onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and ginger and cook for another minute until fragrant.
- Add Vegetables: Add the diced carrots and bell pepper to the wok. Cook for about 5-7 minutes, or until the vegetables are tender-crisp.
- Incorporate the Pork: Add the shredded five-spice pulled pork to the wok. Stir-fry for 2-3 minutes to heat through and allow the pork to absorb some of the flavors.
- Add the Rice: Push the vegetables and pork to one side of the wok. Add the cooked rice to the other side. Break up the rice with a spatula and stir-fry for 2-3 minutes until heated through.
- Combine Everything: Mix the rice with the vegetables and pulled pork. Stir well to combine all the ingredients evenly.
- Add the Sauce: Pour the soy sauce, oyster sauce (if using), and sesame oil over the fried rice. Stir-fry for another 2-3 minutes, ensuring the sauce is evenly distributed and the rice is well coated.
- Incorporate the Eggs: Add the scrambled eggs to the wok. Stir gently to incorporate them into the fried rice.
- Garnish and Serve: Garnish the fried rice with chopped green onions and sesame seeds. Serve hot and enjoy!
- Optional Tip: For a spicier kick, add a dash of chili garlic sauce or a sprinkle of red pepper flakes to the fried rice during the sauce step.
📝 Notes
- For a vegetarian option, substitute the pulled pork with firm tofu, cubed and pan-fried until golden brown.
- Add a dash of chili garlic sauce or red pepper flakes for a spicy kick.
- Feel free to add other vegetables like peas, corn, or broccoli.
🍎 Nutrition
Calories: 450 kcal
Protein: 20g
Fat: 18g
Carbohydrates: 55g
Fiber: 3g
Calcium: 80mg
