Pork Fried Rice And Chinese Barbecued Pork Recipes

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!

CHINESE PORK FRIED RICE

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.

PORK FRIED RICE AND CHINESE BARBECUED PORK

Steps:

• Combine the honey, sesame oil, hot water, rice wine, low sodium soy sauce, dark soy sauce, and pepper in a small bowl. This is the sauce that will be added to the rice and should be made before you start cooking.
• Cook your rice per instructions on the bag. Fluff the cooked rice with a fork or with your hands There shouldn't be any big clumps!
• Scramble two eggs and keep to the side,. Break up the eggs into very small pieces.
• With a wok or your frying pan over medium heat, add a tablespoon of vegetable oil and sauté the onions until translucent, then add the barbecued pork. Stir until well heated.
• Add the cooked rice and mix well.
• Add the sauce mixture making sure the sauce is mixed in well and season with sea salt and black pepper to taste.
• Add in the eggs, bean sprouts, peas, sweet peppers and half of the scallions. Mix thoroughly and continue to heat for 1-2 minutes.
• Serve the Fried Rice garnished with the remainder of the scallions.

CHINESE PORK FRIED RICE

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.

BARBECUED PORK FRIED RICE

Steps:

• Beat eggs lightly.
• Heat the oil in a wok over high heat.
• Add the green onions and eggs, and stir for 10 to 20 seconds.
• Add rice and the diced pork; stir briskly for 2 minutes.
• Season with salt and soy sauce; mix well and serve.

BBQ PORK FRIED RICE

Steps:

• Pork: In medium bowl, add soy and oyster sauce, ginger and garlic, and sesame oil. Add pork and let marinate for 1 hour in the refrigerator.
• Heat grill to medium-high, and grill pork on both sides until done. Heat remaining marinade to 165 degrees F and use to baste meat as it cooks. When meat is almost cooked through, glaze both sides with sweet and sour sauce and let finish cooking while sauce caramelizes on meat. Remove from grill, allow to stand for 10 minutes, and cut into 1/2-inch pieces.
• Rice: While pork is standing, heat oil in wok or large skillet on high heat until oil almost begins to smoke. Add ginger, as well as all vegetables except garlic. Cook for 3 minutes, or until vegetables are cooked, then add garlic. Before garlic browns, add rice and mix rapidly so rice does not stick to sides of wok or pan.
• Once entire mixture is thoroughly combined, pour beaten eggs over rice and vegetables, and toss again rapidly until all egg is cooked. Add the soy sauce, oyster sauce, and sesame oil. Mix thoroughly and then add pork.
• Garnish with green onions and sesame seeds. Serve immediately.

BARBECUED PORK FRIED RICE

Steps:

• Make barbecued pork loin:
• Preheat oven to 350°F.
• Trim any fat from pork and pat pork dry. In a bowl stir together remaining barbecued pork loin ingredients. Add pork to barbecue sauce, turning it to coat.
• In a small baking pan lined with foil roast pork 25 minutes, or until a meat thermometer inserted at least 2 inches into pork registers 155°F. Cool pork completely. Pork may be roasted 2 days ahead and chilled in a sealable plastic bag.
• Cut pork into 1/4-inch-thick slices and cut slices into 1/2-inch squares. Cut leeks crosswise into thin slices and in a bowl soak in water to cover, separating slices into rings and agitating occasionally to dislodge any grit, 5 minutes. Lift leeks from water and drain in a colander. Trim snow peas and halve diagonally.
• Make seasoning liquid:
• In a small bowl stir together seasoning liquid ingredients.
• Spread rice in a shallow baking pan and separate grains with a fork.
• In a deep 12-inch heavy non-stick skillet heat oil over moderately high heat until hot but not smoking and stir-fry leeks and gingerroot 1 1/2 minutes, or until leeks begin to soften. Add snow peas and toss to coat. Add rice wine or sake and stir-fry until snow peas are crisp-tender. Add rice and pork and cook, stirring frequently, 2 to 3 minutes, or until heated through. Stir seasoning liquid and add to fried rice, tossing to coat evenly.

CHINESE PORK FRIED RICE

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.

CHINESE MUSHROOM PORK FRIED RICE

Steps:

• Heat 1 tablespoon oil in a skillet or wok, add in the eggs and cook breaking up into small pieces; remove to a bowl or plate and set aside.
• Add in 1 more tablespoon oil; heat until hot.
• Add in the chili flakes (if using) chopped onions, and red bell pepper; saute for about 4 minutes or until soft, adding in the garlic the last 2 minutes of cooking.
• Add the eggs back into the wok or skillet along with the cooked cold rice and cooked pork and mushrooms.
• Add in the soy sauce (starting with 1/4 cup) mix until heated thoroughly.
• Place in a large bowl and sprinkle with chopped green onions.
• Delicious!