I have never met anyone who doesn’t like a good bowl of fried rice. There are so many different varieties, and it’s fun to get creative.
Growing up, the only time I had fried rice is when my mom’s family got together and ordered Chinese Food, about once or twice a year. It was always my favourite thing to order. I’d always pour curry sauce over the fried rice, and it was absolutely delicious.
Fast forward to today, with my dietary restrictions, it’s been many years since I’ve eaten Chinese fried rice. Thankfully it’s easy enough to make at home, and this recipe is hands-down my new favourite fried rice!
This rice dish is super simple, and if you don’t want to use pork, ground chicken or turkey would work as well.
I recommend cooking the rice ahead of time (preferably in the morning if you have time) and letting it sit in the fridge for several hours. This allows some of the moisture to dry up, leaving good rice for frying.
Reasons why I love this dish:
1. Healthy: I made sure to load this dish up with lots of vegetables like broccoli, red peppers, carrots, green onions, garlic and ginger.
2. Protein: Unlike typical fried rice, with the addition of pork, this is a complete meal and will keep you full for a long time.
3. Whole grain goodness from the rice. I used basmati here, but you can really use any rice that you’d like! (I don’t recommend minute rice)
4. The awesome flavour! I love curry, and adding it to the fried rice just makes this dish so much more flavourful and warm.
If you’ve never had it, now is the time to try it, because the recipe doesn’t call for a lot!
Curry Pork Fried Rice
Fried rice is one of those delicious dishes that everyone loves. Add some curry and it takes it one step up. The pork adds some protein making it more filling. A quick and easy dinner for busy weeknights!
- 1 1/2 cups organic basmati rice cook according to directions on package
- 1 lb ground pork
- 1 tbsp avocado oil any high-heat cooking oil
- 2 cups broccoli florets
- 1 tbsp fresh ginger minced
- 2 cloves garlic minced
- 1 red pepper
- 1/4 cup gluten-free low-sodium soy sauce
- 2 tsp curry powder
- 1 med shredded carrots
- 3 green onions sliced
Place a large, non-stick skillet on medium-high heat. Add the ground pork, and cook until it is no longer pink. Remove from the heat, drain the fat, and set aside. Give the skillet a quick clean, and place back on the heat.
Add 1 tbsp of avocado oil, and once heated, add the broccoli. Cook for 4-5 minutes until broccoli is starting to soften. (Ususally I add a 1/4 cup of water and put a lid on it to steam it, it’ll speed up the cooking process).
Add the red pepper and cook for an additional 2 minutes. Turn down the heat to low, and add the ginger and the garlic, be careful not to burn it! Cook for 1 minute.
Add in the rice, shredded carrots, ground pork, green onions. Pour the soy sauce and sprinkle the curry powder. Stir everything carefully until it’s well combined. Cook for an additional 5 minutes, letting everything heat up. Serve.
Feel free to add up to 1/3 cup soy sauce. I usually measure between 1/4-1/3 cup.
I highly recommend a non-stick pan for this dish. I have used cast-iron and it does work, however the rice can get sticky.