Nutty Pork Fried Rice Food

CLASSIC PORK FRIED RICE

Steps:

• Start by combining the hot water, honey, sesame oil, shaoxing wine (if using), soy sauce, dark soy sauce, and white pepper in a small bowl. This is the sauce that you'll be adding to the rice, and it's much easier to have it combined and ready to go before you start cooking.
• Take your cooked rice and fluff it with a fork or with your hands (you can rinse your hands in cold water if the rice starts sticking to them). There shouldn't be any big clumps!
• With the wok over medium heat, add a tablespoon of oil and sauté the onions until translucent and then stir in the roast pork. Add the rice and mix well. If the rice is cold from the refrigerator, continue stir-frying until the rice is warmed up, which will take about 5 minutes. If the rice was made fresh, then you just need to mix until everything is incorporated.
• Add the sauce mixture and salt and mix with a scooping motion until the rice is evenly coated with sauce. You will have to break up any remaining clumps of rice with the spatula as best as possible, but no need to be obsessive. The rice should be hot by this time.
• Toss in your mung bean sprouts, scrambled eggs, and scallions. Mix thoroughly for another minute or two and serve!

SHEET PAN FRIED RICE

Steps:

• Preheat the oven to 475 degrees F.
• Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.

PORK-FRIED DIRTY RICE

Steps:

• In a large nonstick saute pan or wok, heat the oil over high heat. When the oil begins to swirl, add the ground pork, salt and ginger. Break the pork up with a spoon and stir while browning. When the pork is cooked through and golden, add the garlic, scallions, bean sprouts and peas. Stir and cook for a minute or so more, then push it to the side and add a bit more oil, if needed. Add the rice and quickly stir to heat and toast the rice. Once a crust has formed on some of the rice, add the soy sauce and chili sauce. Season with more salt, if needed. Incorporate the rice with the rest of the ingredients in the pan. Once combined, push to the sides and add the eggs to the center, allowing the eggs to curdle lightly. Rapidly stir the rice in to coat while the eggs are cooking. The eggs act as glue instead of being left as big curds separated from the rice. Transfer to a serving bowl and serve immediately.
• Rinse the rice 3 times to remove the starch. Put the rice in a medium saucepan. Fill the saucepan with enough water to cover the rice by 1/2-inch. Or measure by putting your thumb tip on the rice and filling the pot with water until the water reaches the middle of your thumbnail. Bring the rice to a simmer over low heat, then cover and cook until tender and liquid is evaporated, about 15 minutes. Remove from heat and let the rice stand another 5 minutes, covered.

THE BEST PORK FRIED RICE

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.