PORK FRIED RICE
When it comes to takeout Chinese food, pork fried rice is one of the most popular. The Chinese love rice and pork, so anything containing those two ingredients is going to be a hit (for any audience that loves Chinese food). In my family’s restaurant, pig fried rice was served as a side dish with many of the major entrees, so we’d get a lot of orders of it.
This recipe was originally posted on our site in October of this year. Thank you for your interest. As of September 2019, we’ve included more helpful information and links, but the recipe remains the same! Enjoy!
PORK FRIED RICE CONTAINS WHAT?
Takeout Meat Fried Rice may leave you perplexed as to why the pork is crimson in color. Char siu is a Chinese BBQ pork with a sweet flavor and glossy brick red crust on the outside that is utilized in this rice dish.
As someone who’s never eaten it before, this is the first item you should try. It only takes one hour from beginning to end!
Pork Fried Rice, Steamed Pork Buns, or Roast Pork Puffs can all be made ahead of time and frozen in chunks for future usage in various meals.
It’s also possible to buy BBQ pork from a Chinese grocery or restaurant if you like. Every day, Asian grocery stores with a hot bar normally produce a new batch of BBQ pork.
FRIED RICE’S IDEAL RICE TYPE
We advocate using jasmine rice for fried rice because it’s the type of rice we use daily. A large grain, aromatic rice with a superb texture, we always find it to be the best fried rice. We normally purchase Thai-imported premium Jasmine rice.
Before creating fried rice, the rice must be cooked. For fried rice, we get a lot of questions about whether it’s better to use freshly cooked rice or cold, leftover rice.
There is no problem with either one of these options! Inexperienced wok cooks may find it easier to break up and cook with leftover rice since it has less moisture and is easier to break up into individual rice grains. It’s also possible to cook a batch of rice in your rice cooker just for the purpose of creating fried rice, if you haven’t planned beforehand.
Pork Fried Rice may not appear to be a fancy dish at first glance, but when prepared properly, it is fantastic. The very act of writing this piece is making me need food!
- 450g char siu cut into 1/2 inch chunks
- 5 cups of cooked Jasmine rice
- 2 eggs, scrambled
- 2 chopped scallions
- 1 medium onion, diced
- 1/2 cup of bean sprouts
- 1 tablespoon of hot water
- 1 tablespoon of soy sauce
- 1 tablespoon of oil
- 1 teaspoon of sesame oil
- 1 teaspoon of Shaoxing wine
- 1 teaspoon of honey
- 1 teaspoon of dark soy sauce
- 1 teaspoon of salt
- 1/4 teaspoon of white pepper
- To begin, combine the hot water, honey, sesame oil, soy sauce, dark soy sauce, and white pepper in a small bowl. It is much simpler to have the sauce prepared and ready to go before you begin cooking because you will be adding it to the rice.
- With a fork or your hands, fluff the cooked rice that you have just prepared (you can rinse your hands in cold water if the rice starts sticking to them). There should be no large clusters here!
- Stir the roast pork into the wok after adding a tablespoon of oil and cooking the onions in it until they are transparent. Mix well after adding the rice. Continue stir-frying the rice if it is cold from the refrigerator for another 5 minutes or until it warms up. If the rice was freshly prepared, simply stir everything together until combined.
- Scoop the rice into a bowl, add the sauce mixture, and season with salt. Mix until the rice is thoroughly coated. You will need to use the spatula to break up any remaining rice clumps as much as you can, but there’s no need to be overly meticulous. By now, the rice ought to be warm.
- Add your eggs that have been scrambled, mung bean sprouts, and scallions. Serve after thoroughly blending for another couple of minutes.