Pork Mushroom 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!

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 MUSHROOM FRIED RICE

Steps:

• Place 1 pound of the mushrooms into a food processor and chop to resemble ground meat.
• Thinly slice the remaining 1/2 pound and set aside. In a large wok or frying pan add the ground pork, and cook of medium meat, stirring often. Cook for 5 minutes. Add the ground mushrooms into the pork, stir and cook for 1 minute. Season to taste with salt and pepper. Stir and cook for another minute. Place the mushroom/pork mixture into a bowl and set aside.
• In the same pan, there should be enough fat from the pork, add the beat up eggs and scramble over medium heat until light and fluffy. Remove and place the eggs into a small bowl. Add the thinly sliced yellow onion to the hot pan. If there is not enough fat left from the pork, add a little canola oil, about 1 tablespoon. Stir and cook over medium heat for 3 minutes.
• Add the garlic to the onion mixture, stir and cook for another minute. Add the carrots, stir and cook for 3 minutes. Add the thinly sliced mushrooms, stir and cook until they are golden; about 3 - 5 minutes. Sprinkle the Chinese Five Spice over the mushroom mixture and stir. Stir in the frozen peas and cook for 1 minute. Remove the vegetable mixture from the pan and place into a bowl.
• Raise the heat of the stove to medium high, and add the 2 tablespoons of canola oil to the hot pan. Add the green onions and ginger. Stir, and cook for 1 minute. Add the cold rice, stirring, until the rice is lightly crisp, about 3 - minutes.
• Drizzle the sesame oil, soy sauce and mirin over the rice, stir and cook for another minute. Stir in the pork and vegetables, and cook for 1 minute. Lightly folding the ingredients together. Stir in the egg, and season to taste with salt and pepper.

MUSHROOM FRIED RICE

Steps:

• In a large skillet, heat 1 teaspoon sesame oil over medium-high heat. Add eggs to skillet. Cook and stir until set. Remove to a plate; set aside., In the same skillet, heat canola oil and remaining sesame oil. Saute onions and mushrooms for 2-3 minutes or until mushrooms are tender. Add garlic and ginger; saute 1-2 minutes longer., Stir in the rice, peas, soy sauce, salt and pepper. Chop egg into small pieces; stir into skillet and heat through. Stir in green onions. Serve with mustard, duck sauce and additional soy sauce if desired.

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.

QUICK PORK FRIED RICE

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.

PORK FRIED RICE

Steps:

• Heat oil in large skillet.
• Saute mushrooms for 2 minutes.
• Add bean sprouts, rice, pork, and onion.
• Cook and stir for 6 minutes.
• Push rice to the side of the skillet.
• Add the 1 T oil; add eggs; cook and stir until eggs are thickened.
• Stir eggs and rice together.
• Stir in soy sauce and pepper.

PORK & MUSHROOM KEBABS WITH QUICK FRIED RICE

Steps:

• Blend the Thai paste, sugar and half the yogurt in a large bowl. Add the pork and mushrooms. Mix well, then thread onto 8 skewers.
• Cook the kebabs under a hot grill for 6-8 mins, turning once. Meanwhile, heat the oil in a non-stick pan or wok, add the spring onions and ginger, then briefly fry. Add the rice, peas, sweetcorn and paprika, then stir-fry for 2-3 mins. Serve with the kebabs, the rest of the yogurt and lemon or lime wedges.

BARBECUED PORK FRIED RICE WITH MUSHROOMS AND EXTRA GINGER

Steps:

• In a large (10-inch or more) sauté pan or wok, heat 1 tablespoon of the oil over medium-high heat. Sauté the mushrooms without disturbing until browned on the underside, about 2 to 3 minutes. Add a pinch of salt, stir, and cook for another 1 to 2 minutes, until the mushrooms are glossy and pliant. Add the remaining 2 tablespoons of oil, the chile, ginger, and the white portion of the scallions. Stir constantly until fragrant, 30 seconds to 1 minute. Add the pork and stir vigorously for 1 minute to heat it through.
• Add the rice, toss well to combine, and let it sit undisturbed for 30 seconds to toast well. Add the corn and cook, tossing and stirring continuously, until warmed through, about another 30 seconds. Stir in the soy sauce and toss thoroughly to combine.
• While folding the rice mixture quickly, fold in the egg (don't let it sit still or the egg will pool and form ugly clumps). Remove the pan from the heat, add the scallion greens, and toss. Taste and adjust the seasoning with more salt or soy sauce as desired and serve.