Bbq Pork Fried Rice Food

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THE BEST PORK FRIED RICE



The Best Pork Fried Rice image

We were inspired by the Cantonese-style BBQ pork fried rice for its sweet and slightly smoky flavor. The pork strips are marinated in a savory sauce with a hint of honey, with extra sauce for seasoning the whole dish. It's important to cook the components on high heat to get a quick sear and even browning. Tossing the food in the skillet is quicker and more efficient than stirring with a spoon. If you don't know how, this recipe is an excellent one to practice with.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

1/2 cup soy sauce
1/4 cup hoisin sauce
1/4 cup Shaoxing wine
2 tablespoons honey
2 tablespoons sesame oil
4 cloves garlic, finely grated
8 ounces 1/2-inch-thick boneless pork blade steaks
8 tablespoons vegetable oil
1/2 medium onion, chopped
2 packed cups snow peas, thinly sliced lengthwise
1 cup bean sprouts
4 large eggs, beaten
4 cups cooked and cooled rice, preferably jasmine (from 2 cups uncooked)
2 scallions, thinly sliced
1/3 cup Thai basil leaves, torn

Steps:

  • Whisk together the soy sauce, hoisin, Shaoxing wine, honey, sesame oil and garlic in a medium bowl until combined. Reserve 1/2 cup of the soy marinade for the rice.
  • Cut the pork into 2-inch strips about 1/4-inch thick and toss in the soy marinade until completely coated. Let sit uncovered at room temperature for 30 minutes to let the marinade penetrate. Drain through a mesh strainer, discard the marinade and return the pork to the bowl.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet or wok over high heat until the oil shimmers and tiny wisps of smoke are visible. Cook the pork, tossing often, until browned but not charred, about 2 minutes. Transfer to a large bowl.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Cook the onions, tossing often, until translucent and just tender, about 2 minutes. Add 1/3 cup of the reserved marinade and cook, stirring occasionally, until the liquid has almost completely evaporated, 1 to 2 minutes. Transfer the onions to the large bowl.
  • Heat 2 tablespoons of the vegetable oil in the same skillet over high heat. Cook the snow peas and bean sprouts, tossing often, until bright green but lightly browned in spots, about 2 minutes. Transfer to the large bowl.
  • Heat 1 tablespoon of the vegetable oil in the same skillet over high heat. Add the beaten eggs and stir vigorously for 10 seconds (no, really, 10 seconds). Transfer to the large bowl and break the egg up into 1-inch pieces.
  • Heat the remaining 2 tablespoons vegetable oil in the same skillet over high heat. Add the rice, patting it down into an even layer and breaking up any clumps, and let sit undisturbed for 1 minute to fry. Then vigorously toss, breaking up any clumps, until the grains dry out, separate and start to crisp and lightly brown, about 3 minutes.
  • Add the pork, vegetables and egg to the rice and vigorously toss (or stir) until completely combined and the ingredients are evenly distributed into the rice. Season with the remaining soy marinade if necessary, adding 1 tablespoon at a time and tossing well to combine.
  • Top the fried rice with the scallions and basil before serving.

CHINESE PORK FRIED RICE



Chinese Pork Fried Rice image

Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 boneless pork loin chop (6 ounces), cut into 1/2-inch pieces
1/4 cup finely chopped carrot
1/4 cup chopped fresh broccoli
1/4 cup frozen peas
1 green onion, chopped
1 tablespoon butter
1 egg, lightly beaten
1 cup cold cooked long grain rice
4-1/2 teaspoons reduced-sodium soy sauce
1/8 teaspoon garlic powder
1/8 teaspoon ground ginger

Steps:

  • In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.

Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

QUICK PORK FRIED RICE



Quick Pork Fried Rice image

A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.

Provided by Carrie Elizabeth

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 teaspoons vegetable oil
½ cup finely chopped fresh mushrooms
6 cups cooled cooked rice
¼ cup vegetable oil, divided
1 ½ cups cubed cooked pork
2 cloves garlic, finely chopped
1 (1 inch) piece fresh ginger, finely chopped
3 stalks celery, diced
½ small onion, diced
1 large carrot, diced
½ red bell pepper, diced
1 tablespoon soy sauce
3 green onions, finely chopped

Steps:

  • Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir mushrooms until the juice has evaporated, and the mushrooms are browned, about 15 minutes. Set mushrooms aside.
  • Fluff cooked rice with a fork and stir in 1 tablespoon vegetable oil to separate the grains. Heat remaining 3 tablespoons vegetable oil in a large skillet or wok over medium heat. Cook and stir pork, garlic, and ginger until fragrant, about 1 minute; add celery, onion, and carrot. Cook and stir until vegetables begin to soften, 3 to 4 minutes. Stir in red bell pepper and cooked mushrooms just until combined.
  • Stir in cooked rice, lightly tossing until rice is heated through and thoroughly combined with pork and vegetables. Stir in soy sauce, remove from heat, and sprinkle green onions over the top.

Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g

GUY FIERI'S BBQ PORK FRIED RICE



Guy Fieri's BBQ Pork Fried Rice image

The only other person I know of to use this technique to make fried rice is the food writer M.F.K. Fisher. It may seem as if the eggs would stick to the rice and vegetables, but they don't. You can make the fried rice without the pork. Although the recipe specifies short-grain rice, I prefer to make this with long-grain. Prep time includes marinating time.

Provided by Chocolatl

Categories     Pork

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 24

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
1 lb pork tenderloin
1/4 cup sweet and sour sauce
4 tablespoons canola oil
1 tablespoon minced fresh ginger
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1 cup diced red onion
1/2 cup thinly sliced green cabbage
1/2 cup thinly sliced snap peas
1/2 cup peeled diced carrot
1/2 cup diced celery
1 tablespoon minced garlic
6 cups short-grain white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil
1/2 cup chopped green onion
2 tablespoons toasted sesame seeds

Steps:

  • Combine soy sauce, oyster sauce, ginger, garlic, and sesame oil in a medium bowl.
  • Add pork.
  • Cover and marinate for 1 hour in the refrigerator.
  • Heat grill to medium-high, and grill pork on both sides until done.
  • Heat remaining marinade to 165 degrees F and use to baste meat as it cooks.
  • When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat.
  • Remove from grill and allow to stand for 10 minutes.
  • While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke.
  • Add ginger and all vegetables except garlic.
  • Cook for 3 minutes, or until vegetables are cooked, then add garlic.
  • Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
  • Pour beaten eggs over rice and vegetables.
  • Toss again rapidly until all egg is cooked.
  • Add the soy sauce, oyster sauce, and sesame oil and mix thoroughly.
  • Cut pork in 1/2" pieces and stir inches.
  • Garnish with green onions and sesame seeds.

BBQ PORK FRIED RICE



BBQ Pork Fried Rice image

Make and share this BBQ Pork Fried Rice recipe from Food.com.

Provided by chef 998002

Categories     Healthy

Time 10m

Yield 6 plates, 6 serving(s)

Number Of Ingredients 21

1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon ginger, minced
1 tablespoon garlic, minced
1 tablespoon sesame oil
1 lb pork tenderloin
1/4 cup sweet and sour sauce
4 tablespoons canola oil
1 tablespoon ginger, minced
1/2 cup red bell pepper, diced
1/2 cup yellow bell pepper, diced
1 cup red onion, diced
1/2 cup snap peas, thinly sliced
1/2 cup carrot, peeled and diced
1 tablespoon garlic, minced
6 cups short-grain white rice, cooked and cooled
3 eggs, beaten
1/4 cup soy sauce
1/4 cup oyster sauce
1 tablespoon sesame oil
1/2 cup green onion, chopped

Steps:

  • Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
  • Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
  • Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
  • Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.

BBQ PORK FRIED RICE



BBQ Pork Fried Rice image

A quick skillet of BBQ Pork Fried rice that can be made with pork tenderloin or using leftovers from Slow Cooker Pork Ribs! A flavorful sweet and spicy dinner that will be ready in less than 30 minutes.

Provided by Julia | The Yummy Bowl

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 cups cooked rice ((about 1 ½ uncooked))
2 large eggs (beaten)
1 ½ cooked barbecue pork (chopped or shredded, see notes)
½ of brown onion (thinly sliced)
1 tablespoon vegetable oil
1 teaspoon sesame oil
1 large garlic clove (or two)
⅓ cup soy sauce (gluten free or coconut aminos)
1 cup snow peas
Barbecue sauce to taste
1 teaspoon fresh ginger (grated)

Steps:

  • In a wok pan with sesame oil over medium-high heat, saute onion, ginger, garlic. Add eggs and scramble until cooked through.
  • Add snow peas, pork, soy sauce, Barbecue sauce or leave it for later to drizzle on top (add 1-2 tablespoons or to taste).
  • Follow with rice and stir until everything is warmed through, reduce the heat accordingly. If rice is straight out of the fridge, you'll need a few minutes more to get it armed through.
  • Remove from heat and serve with green onions and more Barbecue sauce drizzled on top.

QUICK PORK FRIED RICE



Quick Pork Fried Rice image

Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. -Judy Lammers, Columbia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 9

1 teaspoon canola oil
2 eggs, beaten
3 cups cooked rice
2 cups cubed cooked pork
1/2 cup frozen peas, thawed
1/4 cup reduced-sodium soy sauce
1/2 teaspoon garlic powder
2 cups shredded lettuce
2 green onions, thinly sliced

Steps:

  • In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.

Nutrition Facts : Calories 366 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 869mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.

HOMEMADE PORK FRIED RICE



Homemade Pork Fried Rice image

Ordering pork fried rice was a favorite in my household growing up, so my mom decided to try to make it herself to save some money. The result: A recipe that you family and friends will swear you bought!

Provided by TOMMYGRRL723

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 2h15m

Yield 6

Number Of Ingredients 15

1 (12 ounce) pork tenderloin, cut into small cubes
2 tablespoons soy sauce
1 tablespoon dry red wine (such as Merlot)
1 ½ teaspoons brown sugar
1 ½ teaspoons honey
¼ teaspoon ground cinnamon
1 clove garlic, minced
3 tablespoons vegetable oil
2 eggs, beaten
2 ½ cups cooked rice
½ cup chopped onion
1 cup frozen peas, thawed and drained
1 cup bean sprouts
3 tablespoons soy sauce
¼ cup chopped green onions

Steps:

  • Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
  • Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
  • Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
  • Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.

Nutrition Facts : Calories 248 calories, Carbohydrate 24.9 g, Cholesterol 86.5 mg, Fat 9.9 g, Fiber 1 g, Protein 14.1 g, SaturatedFat 2 g, Sodium 797.2 mg, Sugar 4.2 g

BARBECUED PORK FRIED RICE



Barbecued Pork Fried Rice image

Categories     Garlic     Pork     Rice     Side     Stir-Fry     Spring     Soy Sauce     Sugar Snap Pea     Gourmet     Dairy Free     Peanut Free     Tree Nut Free

Yield Makes 4 main-course servings

Number Of Ingredients 18

For barbecued pork loin
a 1-pound piece center-cut boneless pork loin
1/4 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon minced garlic
1 1/2 teaspoons ketchup
1/4 teaspoon Chinese five-spice powder
4 medium leeks (white and pale green parts only)
1/2 pound snow peas
For seasoning liquid
3 1/2 tablespoons soy sauce
1 tablespoon chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups chilledChinese-style white or brown rice
1 1/2 tablespoons corn or safflower oil
1 tablespoon minced peeled fresh gingerroot
1 1/2 tablespoons Chinese rice wine or sake

Steps:

  • Make barbecued pork loin:
  • Preheat oven to 350°F.
  • Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients. Add pork to barbecue sauce, turning it to coat.
  • In a small baking pan lined with foil roast pork 25 minutes, or until a meat thermometer inserted at least 2 inches into pork registers 155°F. Cool pork completely. Pork may be roasted 2 days ahead and chilled in a sealable plastic bag.
  • Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares. Cut leeks crosswise into thin slices and in a bowl soak in water to cover, separating slices into rings and agitating occasionally to dislodge any grit, 5 minutes. Lift leeks from water and drain in a colander. Trim snow peas and halve diagonally.
  • Make seasoning liquid:
  • In a small bowl stir together seasoning liquid ingredients.
  • Spread rice in a shallow baking pan and separate grains with a fork.
  • In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry leeks and gingerroot 1 1/2 minutes, or until leeks begin to soften. Add snow peas and toss to coat. Add rice wine or sake and stir-fry until snow peas are crisp-tender. Add rice and pork and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

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From therecipes.info


BBQ FRIED RICE – MEAT CHURCH
Lay down several pats of butter. Once melted, pour the rice over the butter. Pour the soy sauce and sesame oil all over the rice. Mix it up and combine it with a long spatula. You will ultimately fry this rice for 12 - 15 minutes. Re-heat & incorporate the BBQ. While the rice is frying, reheat the BBQ on the griddle.
From meatchurch.com


AUTHENTIC CHINESE FRIED RICE WITH BBQ PORK | RICE KING FOODS
Home Our Product Sizes Available Nutrition Information Ingredients Allergen Cooking Instructions Good Source of Protein Low Fat Low Sugar Sizes Available 200G500G2KG Nutrition Information Servings per kilo: 1 Serving size: 200g Average Quantity per Serving Average Quantity per Serving 100g Energy 1100.0 kJ 550.0 kJ Protein 6.9 g 3.4 g Fat, total 2.7 g 1.3 […]
From riceking.com.au


QUICK CHINESE BBQ PORK FRIED RICE RECIPE | WOOLWORTHS
Step 3 of 4. Heat remaining oil in wok or pan. Stir-fry carrot, beans, garlic and ginger for 3 minutes or until vegetables are tender. Add rice, soy and half of the onion, then stir-fry for 1 minute or until rice is heated through. Remove pan from heat.
From woolworths.com.au


BBQ PORK FRIED RICE - BIGOVEN
Prepare all ingredients, lightly beat the eggs with the 1/4 tsp each of sesame oil and soy sauce. Heat the canola oil in a wok over medium high heat and stir fry the onions until they start to turn a golden color. Add the garlic and the ginger, and stir fry until fragrant and starting to brown. Remove from wok to a bowl and set aside.
From bigoven.com


BBQ PORK FRIED RICE - CADENCE KITCHEN
Description. When it comes to fried rice, think outside takeout. Serve up tender pieces of diced 100% natural BBQ diced pork with sliced bok choy, sweet corn, diced red bell peppers, edamame and green onions, all tossed with long grain white rice in a zingy ginger, garlic and sesame soy sauce.
From cadencekitchen.com


GARLIC PORK FRIED RICE - MARION'S KITCHEN
Steps. Heat the vegetable oil in a wok or large frying pan over high heat. Add the pork mince and spread it out in the pan. Allow to sear for at least 5 minutes or until deeply golden and crusty. Then break up the pork and add the onion and garlic. Stir-fry for another 2 minutes or until the onion has softened.
From marionskitchen.com


BBQ PORK FRIED RICE - KIKKOMAN HOME COOKS
Wipe pan clean and add remaining oil to the pan. Stir in rice and toast over medium heat for 5 minutes, stirring occasionally. Stir in cooked pork/vegetable mixture. Add peas, water chestnuts and teriyaki sauce and stir to combine. Cook for 3-4 minutes longer, until peas are heated through. Serve hot, topped with cilantro.
From kikkomanusa.com


BBQ PORK FRIED RICE | CHINESE FOOD | DINNER IDEAS FOR TONIGHT
1. In a medium bowl, beat eggs with a fork. In a pan over high heat, add 2 tablespoons of cooking oil and pour in the beaten eggs, and scramble until fragrant. Then, add diced onion and diced carrots, and stir to mix well. 2. Add cooked brown rice and corn kernels to the same wok. Stir-fry until mixed thoroughly.
From tastelife.tv


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