CLASSIC PORK FRIED RICE
Pork fried rice is probably one of the most popular take-out dishes out there. Classic Chinese take-out pork fried rice is made with Chinese BBQ roast pork.
Provided by Bill
Categories Pork
Time 25m
Number Of Ingredients 15
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!
Nutrition Facts : Calories 377 kcal, Carbohydrate 55 g, Protein 16 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 87 mg, Sodium 1086 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
PORK FRIED RICE
This is my revised version of another pork fried rice recipe. I often substitute chicken for pork, and it doesn't change anything. I have used both basmati rice and long-grain rice which gives the dish only a slight flavor difference. I have also added celery in the past with good outcomes. Enjoy.
Provided by Olies
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 30m
Yield 2
Number Of Ingredients 11
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.
Nutrition Facts : Calories 556.6 calories, Carbohydrate 80.7 g, Cholesterol 136.6 mg, Fat 13.3 g, Fiber 3.1 g, Protein 26.1 g, SaturatedFat 6.2 g, Sodium 814.9 mg, Sugar 2.7 g
PORK FRIED RICE
Super way to use up leftover rice and pork. So easy and quick, a great supper. Just add a salad, you're done!
Provided by MizzNezz
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 347.6, Fat 14.2, SaturatedFat 2.6, Cholesterol 139.5, Sodium 811, Carbohydrate 43.7, Fiber 1.4, Sugar 2, Protein 10.9
CHINESE PORK FRIED RICE
Although others have said that their recipes for Chinese Fried Rice is authentic, that is really an impossibility, because different Chinese cooks prepare it slightly differently, so what is authentic? I have seen recipes that did not contain sesame oil, yet most Chinese dishes of any kind contain some sesame oil. I have seen other recipes where they just scramble the eggs, yet the eggs should be incorporated by using a back and forth action with a fork. Try this easy recipe and I am sure you will like the results.
Provided by Alan Leonetti
Categories Rice
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- In a small pot bring the water to a boil. Stir in the rice. Cover with a lid and set aside.
- Cut the pork into tiny diced pieces.
- In a large skillet, place the vegetable oil over medium-high heat and get it hot. Place onions into skillet and fry until almost transparent. Add the peas and carrots, stirring until thawed and heated thoroughly.
- The rice should now be ready. Pour rice into skillet. Add the diced pork, soy sauce and sesame oil.
- In a small bowl, with a fork, beat the eggs well. Slowly pour the beaten eggs into the rice mixture, constantly stirring with a fork in a back and forth action, rather than a circular action. You do not want the eggs to solidify like scrambled eggs or fried eggs.
- You could omit the pork and have just Chinese Fried Rice.
Nutrition Facts : Calories 956.4, Fat 47.5, SaturatedFat 10.4, Cholesterol 286.5, Sodium 2186.6, Carbohydrate 88.7, Fiber 3.9, Sugar 2.8, Protein 41.6
PORK FRIED RICE
This is a fried rice that I have been making for a long, long time. You can add whatever you want to this basic recipe. We like it as is, but you may add chicken, shrimp, pork, or beef. Also, you may add scallions instead of onions, two eggs instead of one, grated carrots or zucchini or more mushrooms. You may add canned bean sprouts or sliced green pepper if you want. It is so versatile. If you add a lot of extras, you may need more soy sauce and brown sauce. This is the basic recipe.
Provided by Mimi in Maine
Categories Rice
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Measure leftover rice and set aside.
- In a large pan put a little oil and add the chopped onions; cook on low heat till just about done; push aside.
- Add the chopped mushroom and cook just a couple of minutes.
- Any extras you may add at this time--frizzle a little.
- Add the beaten egg and scramble till done and then chop up in the pan till fine.
- Add the soy sauce and brown sauce and stir well.
- Add the meat.
- Heat through and serve.
Nutrition Facts : Calories 106.8, Fat 1, SaturatedFat 0.3, Cholesterol 31, Sodium 181, Carbohydrate 20.7, Fiber 0.8, Sugar 1.4, Protein 3.5
BEST EVER FRIED RICE
This recipe comes from Cooking Light, September 2005 and is without a doubt the best fried rice I have ever tasted. Not only great tasting but very easy to make as well. I have modified the original recipe slightly to reflect our preferences for oil, meat, veggies etc. The original recipe calls for shredded lettuce as an ingredient however I have never tried it this way. I will list it as an optional ingredient. The sesame oil is the secret ingredient as far as I am concerned!! Don't be shy, give it a try!!
Provided by NanuqsMom
Categories One Dish Meal
Time 25m
Yield 1 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat canola oil in a large nonstick skillet over medium-high heat.
- Add eggs; stir-fry for 1 minute or until done. Remove from pan.
- Add yellow onion to pan; saute 2 minutes or until translucent.
- Stir in Chinese-style Roast Pork, or whatever meat you have chosen; stir-fry 5 minutes over medium-high heat.
- Add rice and soy sauce; stir-fry 2 minutes.
- Return eggs to pan; cook 1 minute.
- Stir in iceberg lettuce (if using), green peas, salt and pepper; stir-fry 1 minute.
- Sprinkle with green onions, and drizzle with sesame oil.
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- Stir in the cooked rice, scallions, soy sauce mixture and pepper and stir-fry until the rice is hot. Remove from the heat and season with salt. Spoon the fried rice into bowls, top with the sliced pork and pickled ginger and serve.
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