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Flat Top Pork Fried Rice
By Traeger Kitchen
Forget takeout. Delicious fried rice is easy (and fun!) to make right on your flat top. Day-old refrigerated cooked rice makes the best fried rice because the individual grains have dried out and won’t clump. However, a shortcut would be to buy microwaveable jasmine rice, skip the microwaving and add it to the cooktop straight out of the bag. In our tests, this worked amazingly well. A ham steak works great in the fried rice, but for even more flavor, look for our Char Siu recipe and use that instead.
Prep Time
10 Minutes
Cook Time
8 Minutes
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Seasoning Sauce
| 1/3 Cup | soy sauce |
| 2 Tablespoon | hot water |
| 1 Tablespoon | honey |
| 1 Tablespoon | toasted sesame oil |
| 2 Teaspoon | Shaoxing wine, rice vinegar, or dry sherry |
| 1/2 Teaspoon | freshly ground white pepper |
Rice
| 2 Tablespoon | canola oil or other neutral flavored oil with a high smoke point |
| 4 Tablespoon | unsalted butter, divided |
| 1 Medium | yellow onion, diced |
| 1 Cup | frozen peas and carrots |
| 1 | 12-oz ham steak, diced (about 2 cups) |
| 2 Teaspoon | kosher salt |
| 5 Cup | cooked jasmine rice, preferably day old |
| 2 | large egg, beaten |
| 6 | scallions, sliced on diagonal, whites and greens divided |
| 1/2 Cup | bean sprouts |
Steps
1
Make the sauce: In a small bowl, whisk the soy sauce, 2 tablespoons of hot water, honey, sesame oil, Shaoxing wine, and the white pepper, until combined.
Ingredients
1/3 Cup soy sauce
2 Tablespoon hot water
1 Tablespoon honey
1 Tablespoon toasted sesame oil
2 Teaspoon Shaoxing wine, rice vinegar, or dry sherry
1/2 Teaspoon freshly ground white pepper
2
Heat all 3 zones on the cooktop to medium-high heat for 7 to 8 minutes, then reduce the heat to medium.
3
Drizzle or squirt the oil over the hot cooktop then use a spatula to spread the oil in a thin layer. Add 2 tablespoons of the butter to the left side of the cooktop and spread with the spatula until melted. Add the onion and peas and carrots to the buttered area and cook, stirring and flipping with spatulas, until tender, about 2 minutes. Add the ham (or char siu, if using), and cook, stirring and flipping, until heated through, about 1 minute.
Ingredients
2 Tablespoon canola oil or other neutral flavored oil with a high smoke point
4 Tablespoon
4 Tablespoon unsalted butter, divided
1 Medium yellow onion, diced
1 Cup frozen peas and carrots
1 12-oz ham steak, diced (about 2 cups)
1 Teaspoon kosher salt
4
Meanwhile, add the remaining 2 tablespoons butter to the right side of the cooktop and spread with the spatula until melted. Add the rice to the buttered area and spread it out in an even layer. Sprinkle the salt and the sauce over the rice and cook, tossing occasionally, until the rice is coated, about 1 minute.
Ingredients
5 Cup cooked jasmine rice, preferably day old
1 Teaspoon kosher salt
5
Combine the rice with the ham and vegetables and mix, stirring and flipping, until well mixed, about 1 minute.
6
Add the beaten egg to the cooktop near the rice. Use the spatulas to stir and flip until softly scrambled. Then use the spatulas to cut the eggs into small pieces.
Ingredients
2 large egg, beaten
7
Add the egg pieces, scallion whites, and the bean sprouts to the rice and mix, stirring and flipping with the spatulas until evenly distributed. Flatten the mixture and the cook undisturbed for 1 minute to cook the sprouts.
Ingredients
6 scallions, sliced on diagonal, whites and greens divided
1/2 Cup bean sprouts
8
Transfer to a serving bowl or platter and sprinkle with the scallion greens. Enjoy!