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