Sweet & Spicy Pork Fried Rice With Egg

What You’ll Need:

Pork & Veggies:

• 1 lb. ground pork 

• 4 oz shredded carrot and cabbage mix (or ½ head cabbage + 1 carrot, shredded)

• 1 clove garlic, minced

• 2 scallions, sliced (separate whites and greens)

• Salt & black pepper, to taste 

Rice & Egg:

• 1 cup uncooked jasmine rice 

• 1 large egg

• 1–2 tsp neutral oil (for egg)

Sweet & Spicy Sauce:

• 2 tbsp soy sauce

• 1 oz sweet Thai chili sauce

• Sriracha (to taste) 

To Finish:

• Extra scallion greens for garnish

• Optional sesame seeds

• Optional extra chili crisp

Let’s Cook:

Cook the Rice:

Cook rice according to instructions. 

Brown the Pork:

Heat a drizzle of oil in a large skillet over medium-high. Add ground pork, season lightly with salt and pepper, and cook until browned and cooked through, breaking it up with a spoon, about 4–6 minutes. 

Add the shredded cabbage and carrots; cook until softened, about 2 minutes more. Remove the pork mixture to a plate and set aside. 

Scramble the Egg:

In the same skillet, add a little neutral oil and heat over medium. Crack in the eggs and gently scramble until just set. Remove and set aside with the pork.

Crisp the Rice:

Add another light drizzle of oil to the skillet and heat over medium-high. Add the cooked rice. Press into an even layer and let cook undisturbed 2–3 minutes until the bottoms get golden and slightly crispy. 

Bring It All Together:

Return the pork and scrambled egg to the pan. Add minced garlic and scallion whites, then pour in soy sauce and sweet chili sauce. Stir to combine and heat through 1–2 minutes until everything is evenly coated and hot. Taste and season with extra hot sauce, salt, or pepper as desired. 

Serve:

Divide between bowls. Garnish with scallion greens, sesame seeds, and an extra drizzle of siricha if you like heat.