Cheryls Pork Fried Rice Recipes

PORK FRIED RICE

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.

THE BEST PORK FRIED RICE

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.

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

Steps:

• In a large skillet, saute the vegetables in 1 tablespoon of oil until crisp-tender; remove and keep warm. Heat remaining oil over medium heat. Add eggs; cook and stir until completely set. Add the pork, rice, soy sauce, salt, pepper and vegetables; cook and stir until heated through.

PORK FRIED RICE

Steps:

• In a large skillet or wok, heat one tablespoon of oil over a medium high heat. Add egg and cook until barely set. Scramble into small pieces and set aside.
• Add remaining oil, onion, red pepper, garlic and Red Curry. Stir-fry until onion is translucent and curry dissolved.
• Add pork, Fish Sauce and sugar. Stir-fry until pork is no longer pink. If using leftover pork, stir fry until hot & sugar dissolved.
• Add Jasmine Rice and reserved egg to skillet. Toss lightly to combine and stir-fry until rice is heated through. Mix in cilantro or basil, and serve.

PORK FRIED RICE

Steps:

• Cut meat into thin strips, about an inch long.
• Saute scallions in oil for about 5 minutes.
• Add peppers and cook until soft.
• Remove and keep warm.
• Add meat and brown.
• Add soy sauce, garlic and black pepper.
• Simmer for a minute or two, until liquid is absorbed into meat.
• Add scallions and peppers back to pan.
• Add cooked rice and heat through.
• While mixture is heating through, in a small bowl beat egg.
• Then in a small fry pan, scramble egg.
• Add to rice mixture and serve.

CRISPY PORK FRIED RICE

Steps:

• Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside.
• To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro.
• Transfer to a serving plate and top with chopped eggs.

EASY PORK FRIED RICE

Steps:

• Combine rice, basil, oregano, and chives in a saucepan. Add water and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Combine frozen peas, carrots, and corn in a microwave-safe bowl with a splash of water. Microwave, covered, until heated through, 6 to 7 minutes.
• Heat oil in a large saute pan over medium heat. Cook and stir pork chops until no longer pink, 7 to 10 minutes. Mix in the cooked vegetables, rice, and soy sauce; heat through.

PORK FRIED RICE FOR TWO

Steps:

• Sprinkle five-spice powder over pork and toss to coat. In a large nonstick skillet or wok coated with nonstick cooking spray, stir-fry pork for 3 minutes or until brown. Remove and keep warm. Stir-fry fennel seed in 3/4 teaspoon oil for 30 seconds. Add the broccoli, celery, carrot and onions; stir-fry for 3 minutes or until crisp-tender. Remove and keep warm.
• Stir-fry the rice in remaining oil for 2 minutes. Stir in soy sauce and pepper. Return pork and vegetables to the pan; cook and stir until heated through.

PORK FRIED RICE

Steps:

• Pound the pork with meat mallet/rolling pin between cling wrap until thin.
• Season both sides with salt, pepper and curry powder; rub it in with your fingers then set aside for a few minutes.
• Heat 1 TB oil in a wok/skillet.
• Once hot, pan fry the pork fillet for approx 1-2 mins each side until cooked.
• Remove from pan and let cool slightly, then slice it thinly across the grain.
• Heat remaining 1 TB oil in the wok; once hot, saute the garlic until fragrant (approx 30sec).
• Add rice and stir well.
• Stir in salsa, soy sauce and corn; saute for another minute (If it gets too dry, add a few tsp of water or chicken stock).
• Mix in sliced pork and stir briefly to heat through and for flavors to blend.
• Garnish with some chopped scallions before serving.

PORK FRIED RICE

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.

PORK FRIED RICE

Steps:

• Cut tenderloin in half (freeze remaining or you can use it all in this dish).
• Slice tenderloin into bite size pieces.
• Dust with flour.
• Grate carrots, celery, and cabbage (either grate or finely chop).
• Finely chop garlic, thin slice green onions.
• 1st pan- heat 3 tbs oil and 1/2 tsp sesame oil, when hot add tenderloin and cook until no longer pink, add garlic at end, cook for 3 minutes, then add 3 wooden spoonfuls of lite soy sauce, cook for another 3 minutes.
• Add veggie's into the meat, stir and cook about 5-10 minutes.
• 2nd pan- heat 2 tbs oil and 1/2 tsp sesame oil unti hot- add dry rice and coat with oil, stir for 3 minutes until light brown.
• Then add water and stir.
• Take meat and veggie's and add with rice, add curry powder.
• COVER with tight fitting lid (I use foil to seal the pan) over medium high heat for about 25 minutes.
• Stir twice to keep from sticking to bottom of pan.
• Mixture will be wet- test rice to see if done.
• Once rice is done remove the lid, lower heat add 2-3 wooden spoonfuls of regular soy sauce and cook until pretty dry.
• Should take about 10-15 minutes.
• You can add- frozen pea pods or corn durning the last 15 minutes.
• This will freeze well!
• To make enough for 6 people use the whole tenderloin, triple the amount of carrots and celery and cabbage.
• Do Not increase sesame oil or curry powder.
• Use 2 cups dry rice and 6 cups water.

PORK FRIED RICE

Steps:

• Separate the rice in a bowl using your fingers dipped in cold water.
• Heat 1 tbs of oil in a wok. Beat the eggs in a bowl until the yolks and whites are combined. Pour onto hot oil and stir frequently until scrambled. Place in a bowl and set aside.
• Heat 1 tbs of oil in a wok. Cut up pork into cubes or strips and throw on hot oil. Cook until edges are golden brown. Remove into a bowl.
• Heat remaining 2 tbs of oil. Add separated rice and cook for 5 minutes or until golden.
• Add eggs, pork, vegetables, soy sauce, broth and five spice. Cook for few minutes until flavors combine.
• Add chopped green onions.
• Enjoy!
• Note: You can add shitake mushrooms, I don't because of allergies in my family but they are very good.

HOMEMADE PORK FRIED RICE

Steps:

• Combine pork, soy sauce, red wine, brown sugar, honey, cinnamon, and garlic in resealable zip-top bag. Seal and squish the bag to make sure marinade is evenly dispersed over the meat. Let stand at room temperature for 1 hour or refrigerate overnight for best results.
• Preheat the oven to 350 degrees F (175 degrees C). Drain marinade into a cup and reserve. Place pork on a rimmed baking sheet.
• Bake in the preheated oven, turning and basting with the marinade frequently, until pork is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Heat oil in a large skillet or wok over medium to medium-high heat. Pour eggs into the skillet; cook and stir until set but still fluffy, 3 to 4 minutes. Add pork, rice, and onion. Stir to combine. Cook, stirring occasionally, until onion begins to turn translucent, about 6 minutes.
• Sprinkle peas, bean sprouts, and soy sauce onto the fried rice. Stir to incorporate and cook, stirring occasionally until heated through, about 5 minutes. Add green onions and mix to combine. Serve immediately.