Madre Fried Rice

Madre Fried Rice

Makes 2 servings, 10mg per serving
Takes 30 minutes, plus overnight rest for the rice


  • 1 1/2 cups white rice

  • 2 tablespoons sesame oil, divided in half

  • 1/4 cup finely chopped pork, (shoulder or belly)

  • 1/2 cup diced onion

  • 1/2 cup diced carrot

  • 2 eggs, beaten

  • 2 cloves garlic, chopped

  • 2 tablespoons soy sauce

  • 1 tablespoon sriracha

  • 1 tablespoon honey

  • 1/2 teaspoon Madre butter

  • Scallions for serving


  1. Cook the rice according to package instructions. Cover and allow to cool. Refrigerate overnight.

  2. Add 1 tablespoon of sesame oil to the pan and cook the pork on high heat to lightly brown. Add the onion and carrot and cook 7 minutes to brown the edges.

  3. Move the veggies to the sides of the pan and add the eggs to the center. Stir the eggs to scramble. Once cooked, mix everything back together.

  4. Add the garlic and cook 2 minutes.

  5. Add in the rice and cook for 3 minutes.

  6. Add in the rest of the sesame oil, the soy sauce, sriracha, and honey. Stir to combine. Taste and adjust seasonings if needed. Remove from heat and add in the butter. Stir until melted and well combined.

  7. Serve with scallions on top.