Teriyaki Pork & Rice
Savory wok-fried rice with eggs and bean sprouts, paired with glazed teriyaki pork slices.
Ingredients
- 1 cup cooked rice (plus a little extra)
- 2 eggs
- 2 pork slices (or pork cutlets)
- soy sauce, to taste
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- 2 cloves garlic, minced
- 1 small piece ginger, sliced
- bean sprouts, to taste
- green onions, chopped
- sesame oil, a small drizzle
- teriyaki sauce, to taste
- Cooking oil
Tools
- Wok or large frying pan
- Frying pan
- Spatula
- Knife and cutting board
- Bowl for rice
Directions
Cook the rice
Cook 1 cup of rice (plus a little extra if needed) and set aside to cool slightly.
Make the fried rice
Heat oil in a wok over high heat. Scramble the eggs in the pan, then add soy sauce and garlic. Add the cooked rice and bean sprouts and stir-fry continuously.
Once nearly finished, add green onions, a light drizzle of sesame oil, and a small pinch of salt. Mix well and set aside.
Cook the pork
Season pork slices with salt, pepper, and garlic powder. Heat oil in a frying pan over medium-high heat. Add garlic and sliced ginger and fry briefly.
Add pork and cook until browned, flipping once. When flipped, add teriyaki sauce and cook until it thickens and coats the pork.
Assemble
Plate the fried rice and top with pork. Drizzle extra teriyaki sauce over everything before serving.
Notes
- High heat is key for good fried rice texture.
- Let rice dry slightly for best frying results.
- Don’t overdo soy sauce early or it can get too salty.