THE BEST PORK FRIED RICE
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
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.
BREAKFAST FRIED RICE
A fried-rice twist on bacon and eggs! My dad used to make this for me on Saturday mornings when I was a kid; it's an easy and tasty brunch option. You can substitute 1 bunch broccoli for the frozen peas, if desired.
Provided by Anna J.
Categories Breakfast and Brunch Eggs
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon slices to a paper-towel lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in skillet.
- Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.
Nutrition Facts : Calories 357.1 calories, Carbohydrate 56.5 g, Cholesterol 134.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 14 g, SaturatedFat 2.4 g, Sodium 522.5 mg, Sugar 3 g
SAUTEED RICE WITH KALE
This is a recipe I whipped up when I was at loss on what type of rice side dish to serve with fish. Rice with chopped kale, onion, garlic, celery, green pepper, and mushrooms.
Provided by BramptonMommyof2
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring the water to a boil. Add the kale, cover, and steam until just tender, 7 to 10 minutes.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion, celery, mushrooms, green bell pepper, and garlic in the oil and butter mixture until the onion is tender, about 5 minutes. Stir kale and rice into the mixture, breaking the rice into grains with your spoon as you stir; season with dry mustard, cayenne pepper, salt, and black pepper. Cook and stir until the rice is hot, about 5 minutes.
Nutrition Facts : Calories 320.7 calories, Carbohydrate 52.8 g, Cholesterol 5.1 mg, Fat 9.4 g, Fiber 1.6 g, Protein 5.4 g, SaturatedFat 2.3 g, Sodium 28.3 mg, Sugar 1 g
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
FRIED RICE WITH PORK AND KALE
Cold cooked rice (made at least 1 day ahead) is the secret to delicious fried rice, so don't cook a fresh pot for this recipe.
Yield Serves 1 generously
Number Of Ingredients 16
Steps:
- Heat oil in a wok or a deep 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking. Add garlic and ginger and stir-fry until golden, about 1 minute. Add onion and stir-fry until lightly browned, about 2 minutes. Add carrot and kale and stir-fry 2 minutes. Add rice, pork, and bean sprouts and stir-fry 1 minute.
- Stir together lime juice, soy sauce, sugar, and chile until sugar is dissolved. Add soy mixture to wok, then add scallions and 1 tablespoon cilantro and stir-fry 1 minute. Add beaten egg (if using) and stir-fry until egg is set, about 1 minute. Serve sprinkled with remaining tablespoon cilantro.
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- Melt 1 tablespoon butter in a large non-stick skillet over medium-high heat. Add the white and light-green parts of the green onions and sauté for 2 minutes, stirring occasionally. Add the garlic and ginger and sauté for 1 minute, stirring often.
- Add the remaining 2 tablespoons of butter and increase heat to high heat. Once the butter has melted, add in the rice and spread it out in an even layer. Let the rice cook undisturbed for about 2 minutes or until crisp on the bottom. Give it a good stir and repeat, letting it cook for about 1-2 minutes or until it is crispy.
- Add in the peas, half of the reserved green parts of the green onions, and kale, quickly tossing the kale with the rice one handful at a time until it is incorporated and begins to wilt.
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