Fried Rice with Pickled Cabbage and Shredded Pork (酸菜炒饭)

酸菜炒饭 (Fried Rice with Pickled Cabbage and Shredded Pork) is a classic dish from Northeastern Chinese cuisine, known for its savory and tangy flavors. This dish is a great way to use up leftover rice and create a delicious and satisfying meal.

Fried Rice with Pickled Cabbage and Shredded Pork (酸菜炒饭)

Ingredients

  • 3 cups cooked white rice
  • 200g shredded pork
  • 1 cup pickled cabbage, chopped
  • 2 eggs, beaten
  • 3 cloves garlic, minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Salt and pepper to taste

Instructions

  1. Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
  2. Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
  3. Heat the remaining tablespoon of vegetable oil in the wok. Add the minced garlic and cook until fragrant.
  4. Add the shredded pork and stir-fry until cooked through.
  5. Add the chopped pickled cabbage and stir-fry for 2-3 minutes.
  6. Add the cooked rice to the wok and stir-fry with the pork and cabbage mixture.
  7. Drizzle the soy sauce and sesame oil over the rice. Season with salt and pepper to taste.
  8. Add the scrambled eggs back into the wok and stir-fry everything together until well combined and heated through.
  9. Transfer the fried rice to a serving dish and serve hot.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
10 minutes
Total time:
25 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
15g
Fat
12g
Fiber
3g

Supplies

Wok or large skillet Cooking spatula

Tools

Cutting board Knife Bowl Measuring spoons

Serving suggestions

Serving suggestions: Serve the 酸菜炒饭 with a side of stir-fried vegetables or a simple cucumber salad.

Tips & tricks

Tips: Use day-old rice for the best texture in the fried rice. Adjust the amount of pickled cabbage and soy sauce according to your taste preferences.

Cost

$10