4/4/2026 — This was the first fried rice on the Monogram griddle and it turned good. Need to keep working on using the small griddle surface. Inspired by the recipe at https://insanelygoodrecipes.com/pork-fried-rice

Ingredients

• Avocado oil to initially coat the griddle, then more before the aromatics.
• ~ 1 pound pork chop in ~ 3/4-inch cubes
• salt and pepper to taste
• Aromatics
  • 3 cloves garlic, minced
  • 1 1?2 teaspoon ginger, minced
  • 1 large onion, finely chopped
• 4 eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 3 cups of jasmine rice cooked yesterday in chicken broth
• Sauce:
  • 3 tablespoons soy sauce
  • 1 1?2 tablespoons oyster sauce
  • 1 1?2 tablespoons hoisin sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon Shaoxing Cooking Wine
• 4 green onions, chopped (reserve some for garnish)

Instructions

1. Preheat Monogram griddle to 350 but it did not rise above 250. So, turned it up to 425 and when added the aromatics had to turn it down. Try preheating longer.
2. Pour oil on the hot griddle. Add the pork pieces and cook until browned and cooked through. (About 6-8 minutes.) Season with salt and pepper. Once done, set aside. [If marinate, then may not need S&P.]
3. Add oil if needed. Add minced garlic, ginger, and onions. Stir-fry until fragrant
4. Push the sautéed aromatics to one side of the pan. Pour the beaten eggs on the empty side and scramble them. Once the eggs are cooked, mix them together with the aromatics.
5. Add the peas and carrots, stirring everything together. Cook for 2-3 minutes until vegetables are tender.
6. Add the cold, day-old rice to the pan, breaking up any clumps with a spatula. Stir everything together, letting the rice fry a bit for that crispy texture, about 3-4 minutes.
7. Return the cooked pork to the griddle. Drizzle the sauce mixture around and toss everything to evenly coat the rice and pork.
8. Stir in chopped green onions (reserving a bit for garnish). Cook for another 1-2 minutes to combine flavors. Taste and adjust seasoning with salt or more soy sauce if needed.
9. Garnish with the remaining green onions. 

Next time

• Marinate the pork in maybe soy+oyster+hoisin
• Don’t forget to season with S&P twice.
• Try preheating the grill longer than 20 minutes.
• Tom thought it needed more heat. Maybe red pepper flakes in the aromatics, so the heat is activated as they cook, then blended throughout the dish. Could also add 1/4 tsp of ground cayenne into the marinade.