Pork Fried Rice 2 Food

PORK FRIED RICE

Steps:

• In a wok or large nonstick skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.
• Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens and serve.

PORK FRIED RICE

Steps:

• Melt butter in a large non-stick skillet over medium heat. Cook and stir pork, carrot, broccoli, peas, and green onion in melted butter until pork is cooked through, 7 to 10 minutes. Remove pork mixture to a bowl and return skillet to medium heat.
• Scramble egg in the skillet until completely set. Return the pork mixture to the skillet. Stir rice, peas, soy sauce, garlic powder, and ground ginger into the pork mixture; cook and stir until heated through, 7 to 10 minutes.

CHINESE-STYLE PORK FILLET WITH FRIED RICE

Steps:

• Mix the pork medallions with the soy sauce and five-spice; leave to marinate for 5 mins. Heat a large non-stick pan, then fry the pork for 2-3 mins on each side until cooked through. Pour in 150ml boiling water with the honey and bubble for 2 mins. Mix the cornflour with a little water, stir into the sauce and cook until it thickens and is glossy.
• Meanwhile, make the fried rice. Pour the egg into a non-stick frying pan to make an omelette, cooking for 2 mins on each side. Remove, roll up, and cut into thin strips. Add the rice to the pan with the peas and stir-fry for 3-5 mins until piping hot, then gently stir through the omelette with the spring onions and seasoning and cook for 1 min. Serve with the pork and a dash more soy sauce.

PORK FRIED RICE

Steps:

• Using a sharp knife, cut pork fillets into 5 mm (1/4 inch) slices, then cut into 5 mm (1/4 inch) strips and set aside.
• Heat half the oil in a hot wok until surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of the wok for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Carefully remove omelette from wok with a spatula and drain on kitchen paper. Set aside.
• Heat remaining oil in hot wok and stir-fry onion and ginger for 30 seconds. Add sugar and stir-fry for 30 seconds. Add pork and stir-fry for a further 30 seconds. Stir in hoisin sauce, soy sauce, vinegar, and sesame oil and cook, stirring, for 1 minute. Toss in rice and reserved omelette and stir-fry, using a spatula to break up the egg into smaller pieces, for 1 minute. Lastly, add spring onions and stir-fry for a further 30 seconds or until well combined and rice is heated through.
• Transfer rice to a platter and serve.

PORK FRIED RICE

Steps:

• Heat oil in wok or saute pan, add veggies & garlic, stir fry until tender.
• Add pork & cook until heated through.
• Add ginger, red pepper flakes, & black pepper, stir through.
• Push veggies/pork to sides of pan.
• Pour eggs in center of pan & scramble.
• Stir cooked eggs through veggie/pork mix.
• Push to sides of pan.
• Add cooked rice to center of pan & stir fry.
• Add Soy Sauce & stir through.

PORK FRIED RICE

Steps:

• Combine rice and broth in microwaveable bowl; cover. Microwave on HIGH 5 min. Let stand 5 min. or until liquid is absorbed.
• Meanwhile, heat 1 tsp. oil in large nonstick skillet on medium-high heat. Add eggs; cook and stir 2 min. or until eggs are set but still moist. Remove from skillet; cover to keep warm.
• Cook meat in remaining oil in same skillet 5 min. or until done, stirring occasionally. Add peas, onions and dressing; mix well. Stir in rice and eggs; cook 2 min. or until heated through, stirring occasionally.

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!

PORK FRIED RICE

Steps:

• Toss the pork, onion, ginger, sugar, 2 T soy sauce, 1 T minced garlic, salt, pepper and fish sauce in a bowl. Cover and refrigerate over night.
• Preheat oven to 375°F Spread the pork in a roasting pan or rimmed baking sheet. Roast 45-60 minutes, stirring occasionally, until pork is brown and crispy on all sides. Transfer pork to a paper-towel-lined plate and let drain.
• Roughly chop the cooked bok choy. When cooled, chop the pork into smaller pieces, about 1/2". Prepare the remaining mis en place by laying out all the ingredients - once you start the next step, there is no time to pause.
• Place a Dutch oven or large, deep skillet over high heat for about 1 minute. Add the oil. When the oil is shimmering but not smoking, add the scallion, red pepper flake, and remaining 1 tsp minced garlic; stir until garlic is fragrant, 30-60 seconds.
• Reduce heat to medium-high and add rice; stir to break up large clumps. Cook one minute, then add pork and bok choy; stir frequently for 2-3 minutes.
• Push the rice to the sides of the pan, opening up a space in the center where you can see the bare pan. Pour the eggs into this well and scramble them. When they are cooked through to your taste, quickly stir the scrambled eggs in to the rice to combine. Turn off the heat, add the remaining 2 tbsp soy sauce, stir well and serve. (Garnish with sliced scallion if desired.).

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.

PORK FRIED RICE

Steps:

• 1. Mix together in a bowl the soy sauce, honey, lemon juice, brown sugar, garlic powder and ground ginger. Reserve some of the mixture for cooking later, about 1/4 to 1/3 cup. Add pork pieces, mix until thoroughly coated. Cover and refrigerate several hours or overnight.
• 2. Cook brown rice in 2 cups water with pinch of salt and dash of olive oil until done, about 45-50 minutes. Remove and spread out among 2 large dinner plates to cool. Cover and refrigerate several hours or overnight.
• 3. Heat oil in large wok or frying pan (I use an electric pan) to medium/high heat. Discard marinade and cook pork pieces or strips 6 to 8 minutes, using reserved marinade to baste during cooking. Remove pork pieces to a plate and set aside.
• 4. Using the same pan with remnants of pork marinade, cook mushrooms until moisture evaporates, remove to a separate plate and set aside. Add a little oil to the pan and cook broccoli and carrots about 5 minutes, covered. Remove to separate dish and set aside. Add a little oil to the pan. Using fingers, crumble cooked rice into hot pan to separate grains and stir to heat evenly. Add chopped onion, broccoli, mushrooms, peas and carrots. Cook about 5 minutes until vegetables begin to soften. Add pork mixture and bean sprouts and stir over medium heat until just combined and heated through. Sprinkle chopped scallions over top and serve.