CarrotsRuthie Hawleycarrots, pork, meal-prep, fried rice, one pot, scallions, garlic, onion

Carrot and Pork Fried Rice

CarrotsRuthie Hawleycarrots, pork, meal-prep, fried rice, one pot, scallions, garlic, onion
Carrot and Pork Fried Rice

Fried rice was one of the first meals I learned to cook when I began working in Seattle and truly living on my own. It had so many things that I loved. Vegetables. Carbs. Protein. You can make it a SINGLE pan! And the leftovers? Just as good as that very first serving. Fried rice is also an excellent dish to get creative with. This version was born one wintry evening in early February. I used some lovely carrots from a local farm and ground pork for protein. All in all, it was an hour of relaxation in the kitchen that culminated in 1 dinner and 2 lunches. Mmmm, meditation…

  • Carrots

  • Garlic

  • Grapeseed Oil

  • Onion

  • Ginger

  • Butter

  • Ground pork

  • Chili garlic sauce or sriracha

  • Soy sauce

  • Sesame oil

  • Lime

  • Cooked brown rice

  • Eggs

  • Salt

  • Pepper

  • Scallions

  1. Turn a large frying pan or wok to medium high heat and add 1 tablespoon grapeseed oil. Add ground pork and brown for 5-10 minutes until cooked through. About halfway through cooking, add 1 tablespoon of chili garlic sauce and mix well. Once pork is cooked, remove and set on a plate. Drain the excess fat into a dish (when it cools you can throw it in the garbage).

  2. While the pork is cooking, peel and chop 3 large carrots into small cubes. Next, dice two cloves of garlic and ½ cup white onion.

  3. In the same pan you cooked the pork, reduce heat to medium and add 1 tablespoon of butter. Melt and coat the pan, then add the carrots, onion and garlic. Saute for 10 minutes until carrot is nearly cooked (should be soft but not mushy) and onions are translucent.

  4. Add 2 cups of cooked brown rice, then 1 tablespoon of ginger, 1 teaspoon of chili garlic sauce, 2 tablespoons of soy sauce and 1 teaspoon sesame oil. Mix well, then add the cooked ground pork.

  5. Saute for 2-3 minutes, then make a hole in the center of the pan and crack two eggs. Sprinkle with salt and pepper, scramble your eggs. Once egg is nearly cooked through, mix thoroughly with the rice.

  6. Juice ½ of a lime and add it to your rice. Mix well and remove from heat. Serve in bowl, and top with freshly diced scallions.