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
CHINESE PORK FRIED RICE
Stir-fried pork is tossed with cooked rice, spring onions, peas, and curry paste, a brilliant combination!
Provided by Dandan De
Categories World Cuisine Recipes Asian
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Mix rice wine, soy sauce, and cornstarch together in a bowl. Add pork; toss until evenly mixed.
- Preheat a wok or deep saucepan over medium-high heat. Pour in peanut oil. Cook pork in the hot oil in batches until evenly browned, 2 to 3 minutes per batch. Transfer to a plate using a slotted spoon. Cook onion in the remaining oil until softened, 2 to 3 minutes.
- Mix curry powder and water in a bowl to form a paste.
- Stir curry paste, spring onion, and salt into the wok. Add rice, stirring to break up any lumps. Stir in peas. Return pork to the wok; cook and stir until rice and pork are heated through, 4 to 5 minutes.
Nutrition Facts : Calories 460 calories, Carbohydrate 52.5 g, Cholesterol 33.6 mg, Fat 18.4 g, Fiber 4.7 g, Protein 19.4 g, SaturatedFat 3.9 g, Sodium 809.9 mg, Sugar 1.5 g
CHINESE PORK FRIED RICE
Pretty peas and crunchy carrots add color to tender poultry and rice in this savory supper recipe sent by Peggy Vaught of Glasgow, West Virginia.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrot, broccoli, peas and onion in butter until pork is no longer pink. Remove from skillet and set aside. , In same skillet, cook and stir egg over medium heat until completely set. Stir in the rice, soy sauce, garlic powder, ginger and pork mixture; heat through.
Nutrition Facts : Calories 338 calories, Fat 13g fat (6g saturated fat), Cholesterol 163mg cholesterol, Sodium 597mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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.
QUICK PORK FRIED RICE
A few leftovers and bits from the fridge turn into a great dinner in less than 45 minutes! If I have a leftover grilled pork chop or the tail of a roast, I freeze it until I have enough for this dish. You can also use chicken and substitute some of the veggies for bits you are cleaning up from the fridge. Serve with sweet Thai chili sauce on the side.
Provided by Carrie Elizabeth
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 45m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 380.5 calories, Carbohydrate 48.8 g, Cholesterol 30.1 mg, Fat 12.8 g, Fiber 1.9 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 202.1 mg, Sugar 2 g
CHINESE-STYLE PORK FILLET WITH FRIED RICE
A low-fat family favourite with tender pork that's simple to make, a great mid-week meal
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 319 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 1.53 milligram of sodium
PORK FRIED RICE
If you have any leftover cooked rice, use it for this dish-it won't stick together in the skillet and it's an economical, tasty supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes
Time 15m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 411 g, Fat 22 g, Fiber 3 g, Protein 22 g
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
QUICK PORK FRIED RICE
Making use of leftover pork and cooked rice, this delicious take on takeout comes together faster than you can order the No. 5 on the value menu. -Judy Lammers, Columbia, Missouri
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, heat oil over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely cooked, remove to plate. Set aside., In the same skillet, combine the rice, pork, peas, soy sauce and garlic powder; heat through. Meanwhile, chop egg into small pieces; add to skillet. Remove from the heat; stir in lettuce and onions. Serve immediately.
Nutrition Facts : Calories 366 calories, Fat 8g fat (3g saturated fat), Cholesterol 149mg cholesterol, Sodium 869mg sodium, Carbohydrate 47g carbohydrate (9g sugars, Fiber 2g fiber), Protein 24g protein.
PORK FRIED RICE
Make and share this Pork Fried Rice recipe from Food.com.
Provided by Bev I Am
Categories Long Grain Rice
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat the peanut oil in a wok until smoking.
- Season the pork with salt and pepper and stir fry until cooked, about 3-4 minutes.
- Remove to a bowl.
- Add the onion and stir fry for 1-2 minutes and add the garlic and cook 1 minute.
- Add the carrots and mushrooms and cook for about 2 minutes.
- Remove the mixture to the bowl with the pork.
- Add the egg to the wok and cook until set, slice into pieces using the spatula.
- Add the rice and all the ingredients in the bowl back to the.
- wok.
- Add the soy, green onions and bean sprout and stir to combine and heat through.
- Season with salt and pepper and stir in the sesame oil.
Nutrition Facts : Calories 710.5, Fat 35, SaturatedFat 9.1, Cholesterol 161, Sodium 652.9, Carbohydrate 63.9, Fiber 5.5, Sugar 8.3, Protein 35.2
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