Pickle-Pork Fried Rice

Who needs takeout when you can make crave-worthy fried rice at home in no time?

Pickle-Pork Fried Rice
Makes About 4 servings
  • ¼ cup soy sauce
  • 2 tablespoons sorghum syrup
  • 1 teaspoon ginger paste or grated ginger
  • 2 cloves garlic, minced
  • 2 tablespoons roasted peanut oil
  • ½ cup diced yellow onion
  • ½ cup pickle brine
  • 1 pound chopped pork tenderloin
  • 1 (10-ounce) bag frozen peas and carrots, thawed and drained
  • 3 cups cooked long-grain rice
  • 4 soft-cooked scrambled eggs
  • Hot sauce, to serve
  1. In a small bowl, whisk together soy sauce, sorghum, ginger, and garlic.
  2. In a 12-inch cast-iron skillet, heat peanut oil over medium-high heat. Add onion; cook until tender, about 5 minutes. Add pickle brine and cook for 5 minutes. Add pork and cook for 5 minutes. Add peas and carrots and cook 2 minutes more.
  3. Add rice and soy sauce mixture; stir to combine. Cook, without stirring, until liquid is absorbed and rice is fragrant and crispy on edges, 8 to 10 minutes more; stir in eggs. Serve with hot sauce, if desired.