Triple Pork Fried Rice
There’s pork fried rice…. And then there’s Triple Pork Fried Rice! I’m bringing you a fried rice recipe that will set the sows a squealin’!
Have I ever told you how much I love pork?
Pork is by far my favorite source of protein. It’s so rich, juicy, flavorful, and there are so many options of piggy products… Bacon, pork belly, Canadian bacon, pork chops, ham, pork roast, pork tenderloin, rib roast, pork ribs, pepperoni, sausage, ground pork, pulled pork, pork shank, ham hocks. I could go on.
Most of my favorite meals involve a little porky goodness, even if it’s just bacon grease.
Yet today’s dish is about celebrating pork in all its glory, with a trinity of porky deliciousness.
A few years ago, Lt. Dan and I went to Hawaii for a wedding. (Note to Friends: I would prefer if all future weddings were held in tropical places.)
But I digress, it had been a while since we had traveled without the kids, and we were able to rest and really enjoy each other’s company without the wee ones present.
One of our most memorable meals was at a little diner on Maui called the Kihei Cafe. They served triple pork fried rice for breakfast. An enormous pile of sizzling hot rice with bacon, ham, and diced pork generously dabbled throughout.
Kihei Cafe’s pork-tastic rice dish left such an impression, I had to come home and create my own version.
This simple Triple Pork Fried Rice is amplified by the addition of bacon and ham, on top of the traditional seared bits of pork chop. The rice is fried right in the bacon grease to enhance the pork essence.
Scrambled eggs, garlic, ginger, onions, sweet peas and carrots help balance the porky overload.
Triple Pork Fried Rice is a new family favorite for breakfast, lunch or dinner. In fact, you may want it for all three!
Triple Pork Fried Rice
- 4 cups cold cooked rice
- 12 ounces boneless pork chops, cut into 1/2-inch chunks
- 8 ounces diced ham
- 6 ounces thick cut bacon, diced into 1/2-inch pieces
- 4 large eggs
- 1 bunch green onions, chopped
- 1 1/2 tablespoons fresh grated ginger
- 3 cloves garlic, minced
- 1 cup frozen peas
- 1 cup shredded carrot
- 1-3 tablespoons soy sauce
- 1/2 teaspoon chile garlic sauce or Sriracha
- 1 lime, cut into wedges
- Oil if needed
- Chop all the ingredients and lay them out so they are easy to grab once you start stir frying the rice. Whisk the eggs.
- Place a wok or skillet over high heat. Once the skillet is piping-hot, add the bacon, and stir until just cooked through and crisp. Remove the bacon and place in a bowl. Add the diced pork to the wok. Stir and saute for 2-3 minutes, then add the ham and cook another 1-2 minutes. Remove and place all pork products in the bowl.
- Add the eggs to the wok and stir until scrambled and cooked through. Remove and place in the bowl.
- If the wok is dry, add 1 tablespoon of oil. Then add the onions, carrots, ginger and garlic to the wok. Stir and fry for 1-2 minutes, then dump the rice on top of the veggies. Place the pork and eggs back in the wok and stir.
- Add soy sauce to taste and chile garlic sauce. Squeeze a couple lime wedges over the rice and mix in the peas. Then stir and cook just until the peas and rice are warmed through.
- Serve warm with a lime wedge.
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