Thursday, February 20, 2014

The Best Pork Fried Rice

This Pork Fried Rice is freaking amazing.

Honestly.
I don't mean to brag...but I am going to just this one time.
I have recently been trying to challenge myself by learning how to cook more ethnic foods.
Basically, I just want to learn to cook the ethnic foods that I love.
Namely, fried rice.
I have been working on this recipe for a while....and I finally feel like it is right.
Trust me....if you like fried rice, you want to make this.
It is definitely better than your typical take-out.

So this recipe basically has 3 steps.
You will marinate & cook the pork.
You will pre-cook the white rice,
And last you will make the Fried Rice.

Lets start with the ingredients.

 For the marinade you will need:
1/3 cup hoisin sauce
1/3 cup oyster sauce
1/4 cup soy sauce
2-3 tbsp. sriracha
2/3 cup apple juice
1 1/2 pounds boneless pork loin chops

For the white rice:
Use leftover rice, or follow this method for The Best Rice Every Time. I used chicken broth for my cooking liquid, and used 2 cups uncooked rice, which will be 4 or more cups cooked.

For the Fried Rice:
2-3 eggs
1 onion- finely chopped
2-3 carrots- thinly sliced into 2 inch strips (think matchsticks)
1 cup shredded cabbage
2 cloves garlic- finely diced or grated
1-2 bunches green onions- thinly sliced and divided in half
1 1/2 cups frozen baby (or regular) peas
canola or vegetable oil
sauces- hoison, oyster, soy, sriracha
salt & pepper

Now lets get cooking.

-Start by marinating the pork for at least an hour, and then grill (on the BBQ). Once they are done, remove and let rest for 5-10 minutes and then thinly slice and set aside.

Now you can make the Fried Rice.

You will want to use a large non-stick saute pan or wok. Preferably something with higher sides.

-Heat pan to about med. heat and crack eggs into the pan. Season with salt & pepper. Let eggs cook until about half way cooked, and then start to slightly scramble (not too much) with spoon or spatula. Continue cooking until eggs are just cooked through. You want large pieces. Remove from pan, and set aside.
-Wipe pan out with paper towel and add a tablespoon of oil and turn heat to high. Heat oil until it is almost smoking. You want it super hot. Add your diced onion, season with salt & pepper, and saute at high heat for a few minutes until dark on the edges and just softened. Remove from pan and set aside.
-Add another tablespoon of oil, heat to high and cook your carrots the same as you did your onions. Remove, and set aside.
-Add another tablespoon of oil, and heat to high. Now add your cabbage, half of your green onions and garlic. Cook at high for about 1 or 2 minutes, being careful not to burn the garlic.
-Once the cabbage, onions, & garlic are browned but not burnt, add the frozen peas to the pan. Mix in and continue cooking for another couple minutes until the peas are heated through.
-Now, you can add the cooked onions and carrots back to the pan, and stir.
-Add your cooked rice and eggs to the pan, and mix well.
-Add about 1 tablespoon each of hoison, oyster and soy sauce and a teaspoon or so of sriracha. Mix into rice and taste. If it needs more sauce, go for it. If it is good, keep heat at high and saute for a few minutes. You will want some of your rice to get a little crispy. I mean duh, it's called Fried Rice.
-Once your fried rice has sauteed for a few minutes, add your pork. Stir in and heat just until meat is warmed through. Remove from heat and serve.

Go ahead and top with some of the remaining raw green onions (if you like) and dig in. I often serve this on it's own, or with some vegetable spring rolls from Costco. If you are looking for more, make this Honey Almond Shrimp too. That is my husbands favorite meal ever I think.


This Pork Fried Rice is soooo good. When I first got this recipe just the way I wanted it, I cooked it like 3 times in 3 weeks. It really is good. You could easily leave out the pork if you don't eat pork. You could also substitute shrimp. I may try that next time.

*Just a quick note about this recipe- It may seem tedious to cook each thing separately, but there is a reason for that. You don't want to overcrowd the pan. You want to cook at high heat so that the veggies get nice and dark, without being too soft and mushy. If  you are making a smaller batch, you could cook the onions and carrots together. Just keep in mind that you don't want to crowd your pan. And even if you cook them all separately like I do, it goes quick. Promise.